Seasame Chicken with Noodles

This colorful dish requires some advance chopping and dicing, but the cooking takes just minutes.

Recipe:
4 ounces Ronzoni multigrain noodles (see note), cooked al dente
1/3 cup chopped fresh cilantro
3 scallions (2 finely chopped + 1 with white and green parts thinly sliced on the diagonal for garnish)
2 tablespoons peeled, finely chopped fresh ginger
11/2 tablespoons finely chopped garlic
3 tablespoons + 1/2 cup chicken broth
2 teaspoons olive or canola oil
2 cups shredded cabbage
1 cup chopped yellow onion
1 medium red bell pepper, julienned
1 medium yellow bell pepper, julienned
1 tablespoon sesame oil
12 ounces raw boneless, skinless chicken breast, cut in thin strips
2 tablespoons low-sodium soy sauce
Salt and pepper to taste
Toasted sesame seeds or black sesame seeds

Cook the pasta according to the package directions. Drain well, transfer
to a metal mixing bowl, and set aside.
Combine the cilantro, 2 of the scallions, the ginger, the garlic, and 3 tablespoons broth in a small bowl. Set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the cabbage, yellow onion, and red and yellow bell peppers.

Cook for 8 minutes, or until the vegetables are just tender. Transfer the vegetables to the bowl with the pasta, toss, and cover with a towel to retain heat.

Add the sesame oil to the skillet over medium-high heat. Add the cilantro mixture and cook for about 1 minute, stirring constantly.

Add the chicken strips and soy sauce to the skillet and cook for 2 minutes, or until the chicken is nearly done. Add the remaining 1/2 cup of broth and bring to a boil. Return the vegetables and noodles to the skillet and stir for about 3 minutes, until all the ingredients are just heated through. Season with salt and pepper. Divide between serving plates and garnish with the remaining scallion and the sesame seeds.

Note: Try Ronzoni Healthy Harvest Extra Wide Noodle Style Whole Wheat Blend Pasta.

Makes 4 servings
Per serving: 280 calories, 24 g protein, 32 g carbohydrates (5 g sugars), 8 g fat (2 g saturated), 45 mg cholesterol, 6 g fiber, 420 mg sodium