Submitted by: Richard FL
Source: Cooking Light
 

The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chili pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Yield: 8 servings (serving size: 1 cup)

CALORIES 289(17% from fat); FAT 5.3g (sat 0.9g,mono 1.2g,poly 2.5g);
PROTEIN 32.6g; CHOLESTEROL 66mg; CALCIUM 31mg; SODIUM 738mg; FIBER 1g;
IRON 2.1mg; CARBOHYDRATE 23.9g
Cooking Light, AUGUST 2004