Asian Chicken Noodle Soup

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.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 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 chile pepper, finely chopped

Preparation

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.

Nutritional Information

Calories:

289 (17% from fat)

Fat:

5.3g (sat 0.9g,mono 1.2g,poly 2.5g)

Protein:

32.6g

Carbohydrate:

23.9g

Fiber:

1g

Cholesterol:

66mg

Iron:

2.1mg

Sodium:

738mg

Calcium:

31mg