This recipe was a huge hit at my house! It's a very satisfying main course meal. Each serving has 327 calories, 5 grams of fat and 8 Weight Watchers POINTS PLUS.
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients for Chow Mein:
8 ounces dry whole grain spaghetti, see shopping tip
2 cups celery, sliced on the diagonally
2 cups onion, diced
5 cups cabbage, shredded
1½ cups cooked chicken breast, diced
2 teaspoons vegetable oil
Ingredients for Sauce:
⅓ cup plus 1 tablespoon reduced-sodium soy sauce (6 tablespoons)
2 tablespoons brown sugar
2 tablespoons water
2 cloves garlic, mined
2 teaspoons ginger (from a jar), see shopping tip
Fresh ground black pepper, to taste
1. Cook the spaghetti for about 6-7 minutes just until soft. Do not over cook.
2. In the meantime, prep all vegetables and dice the chicken. Set aside.
3. In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
4. Coat a large nonstick wok or pan with cooking spray. Heat 2 teaspoons of oil in pan.
Add celery and onions and saute over medium-high heat for several minutes until onions become soft. Add cabbage and chicken. Saute another few minutes until soft. Turn down to medium heat, add noodles and soy sauce mixture. Stir-fry for about 2 minutes or until noodles are heated through. Stir constantly to blend everything.
5. Store any leftovers in the fridge for a few days.
Makes 5 servings (each serving, 1½ cups)
I used Barilla whole grain spaghetti. A (2 ounce) serving has 6 grams of fiber! Most supermarkets sell this brand but there are others available.
Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.
The key to making this dish really simple is to prep the veggies, chicken and sauce before you start to stir fry. Then it comes together very quickly!
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
SKINNY FACTS: for 1 skinny serving (1½ cups)
327 calories, 4.6g fat, 21g protein, 54g carbs, 8g fiber 776mg sodium, 10g sugar
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