Szechuan Chicken Noodle Toss Recipe | Taste of Home Recipes


  • 3 green onions, chopped
  • 1/3 cup stir-fry sauce
  • 1 tablespoon canola oil
  • 1/8 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon reduced-fat butter
  • + 3 more ingredients
    • 1 package (16 ounces) frozen stir-fry vegetable blend
    • 6 ounces uncooked thin spaghetti
    • 4 quarts water

1. In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm. 2. In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oi...

View full recipe at SpringPad


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