STIR FRIED PASTA WITH VEGGIES
This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!
Provided by JARRELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
- Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
- Toss pasta with vegetables, and serve warm.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g
STIR-FRIED VEGGIES WITH PASTA
We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. -Tracy Holaday of Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.
Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
STIR FRY CRAZY SPAGHETTI
I got inspired to make this dish while watching the food network. Two of my favorite foods is pasta and veggies! Although this dish does call for chicken for those vegans out there you can simply take out the chicken and replace it with tofu or simply leave it out. This is a simple and fast recipe that even the kids can help you make it.
Provided by Anaka
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- First prepare your pans with some olive oil. You want a high heat oil when ever you are cooking with stir fry.
- Best pans to use is if you have a Wok frying pan this is the time to get it out. If you don't have one then use any large pan for this dish. You'll be surprised how much food this will make.
- Next you want to cut all your veggies and meat into bite size cubes. The trick is to cut them all the same size so they cook at the same speed.
- In a large pot boil some water for your pasta and add a pinch of salt into the water to ensure that your pasta does not stick together while cooking. When you pasta water is brought to a boil add your pasta and let it rest for about 8 mins while stirring every now and again. Once you cooking pan (or Wok) and oil are heated up, place your bite size breast chicken into your heated pan. Lower your high heat flames to a high-medium flame.
- In another pan you will use a dab of olive oil to stir fry your veggies. Now that they have been cut you will simply throw them in to the heated pan and season it with salt and pepper. You only want to heat up your veggies and not completely cook them as they will cook further once everything is added together. At this point you want to make sure that your chicken is cooking evenly on all sides (season with salt and pepper). Stir occasionally until your chicken is a golden brown. Set both your chicken and stir fry aside once done.
- Drain your pasta and let it rest in the sink for a couple mins to make sure all the water has been drained out. Then add back into you large pot while adding 1/2 a stick of butter into the pasta to make sure once again that they will not stick together and also to ensure that you will have a moist and not dry dish. Add your stir fry veggies along with your cooked chicken in with the pasta mix and blend together. Add your Maui Mountain Teriyaki Sauce/ Marinade. Heat for a few mins to blend everything together. Do not over cook. You want to make sure that everything is mixed but doesn't all has the same flavors. You want to taste each ingredient with its own flavor adding into the dish.
- Get your plates ready and dig in -- .
Nutrition Facts : Calories 236.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 44, Sodium 1181.1, Carbohydrate 22.6, Fiber 3.1, Sugar 6.5, Protein 18.3
SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY
Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
- Line a baking sheet with 2 clean kitchen towels.
- Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
- While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
- Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
- Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
- Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
- Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
- Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
- Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams
STIR-FRIED SPAGHETTI
This is a quick, healthy week-day meal, very fast to put together if you have leftover spaghetti noodles on hand. I like to use Barilla Plus spaghetti... it is higher in protein than regular spaghetti and tastes so good. Whole wheat spaghetti would be good, too.
Provided by Heirloom Tomato
Categories Spaghetti
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of toasted sesame oil in a large skillet or wok.
- Add the onion, red pepper and cabbage and stir fry on medium high heat until vegetables are brighter in color and almost tender.
- Add the garlic and saute for 30 seconds, then add the spaghetti noodles and stir fry those for a few minutes. Stir frequently to avoid sticking.
- Add the hoisin sauce, soy sauce and Chinese sweet-hot chili sauce and mix well. Mix in the 4 eggs and scramble them around until they are cooked.
- Top with 1 Tablespoon toasted sesame seeds and serve hot.
Nutrition Facts : Calories 555.2, Fat 19.5, SaturatedFat 4.5, Cholesterol 423.2, Sodium 1038.6, Carbohydrate 70.4, Fiber 10, Sugar 16.4, Protein 26.4
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