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Asian Chicken Noodle Soup
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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.Amount per serving Calories: 289 Calories from fat: 17% | |
Fat, 5.3g |
Saturated fat: 0.9g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 2.5g
Protein: 32.6g
Carbohydrate: 23.9g
Fiber: 1g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 738mg
Calcium: 31mg
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