The H-Man

I’m trying a new thing here. I’m going to start having a recipe of the week.

I want to show people they can eat healthy and still have food that taste really good. So here is the second recipe in this new venture. It comes from Cooking Light Magazine. This is probably where most of my recipes will come from.

This dish was really tasty and I would definitely make it again. I would give it 4 out of 5 stars. It just does not look real pretty. (Kimberley here: It has a nice spicy taste, very flavorful.)

Baked Sesame Chicken Noodles

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; saute 2 minutes. Add chicken, ginger, and garlic; saute 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400 for 20 minutes or until breadcrumbs begin to brown.

Yield: 4 servings

CALORIES 505 (23% from fat); FAT 12.7g (sat 4.5g,mono 3.4g,poly 2.6g); PROTEIN 32.6g; CHOLESTEROL 65mg; CALCIUM 92mg; SODIUM 936mg; FIBER 4g; IRON 8.1mg; CARBOHYDRATE 60.5g