Title: Asian Chicken & Noodles
Categories: Pasta Poultry
Yield: 4 Servings

8	oz	Uncooked Medium Egg Noodles
1	tb	Vegetable or olive oil
1	lb	Boneless chicken breasts (without skin) cut into julienne
2		Carrots peeled and thinly sliced
1	bn	Scallions; chopped
1/2		Red bell pepper thinly sliced
1/4	c	Low-sodium soy sauce
1	c	Chopped celery
4	oz	Sliced water chestnuts
1/2	ts	Garlic powder
1/2	ts	White pepper
1	ts	Dried cilantro
2	tb	Toasted almonds (optional)

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, saute chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.

Each serving provides: 307 Calories; 31.9 g Protein; 26.6 g Carbohydrates; 8 g Fat; 84.4 mg Cholesterol; 1155 mg Sodium.

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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