INGREDIENTS
6 oz. dry angel hair pasta, uncooked
1/2 cup chicken broth
2 TBSP soy sauce
2 tsp. cornstarch
1/2 tsp. ground ginger
No-Stick Cooking Spray
1/2 cup small bunch green onions, cut into 1/2-inch lengths
2 cloves garlic, minced
1 medium yellow summer squash, cut into 1/4-inch slices
1 small red or green bell pepper, cut into thin strips
8 oz. boneless skinless chicken breast, cut into 3/4-inch pieces
4 oz. medium shrimp, peeled, deveined
DIRECTIONS
Cook pasta according to package directions, except omit any salt or fat.
Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended. Set aside.
Spray large skillet with cooking spray.
Heat skillet for 1 minute over medium-high heat.
Add onions and garlic; cook 1 to 2 minutes or until garlic is golden brown, stirring occasionally.
Remove onions and garlic from skillet. Set aside.
Add squash to skillet and cook 2 minutes, stirring frequently.
Add bell pepper and cook 2 minutes or until vegetables are crisp-tender, stirring frequently.
Remove vegetables from skilletand set aside.
Add chicken and shrimp to skillet; cook 3 to 4 minutes or until chicken pieces are no longer pink in center and shrimp turn pink.
Push chicken and shrimp to 1 side of skillet.
Stir broth mixture and pour into skillet. Cook 1 minute or until broth mixture is thickened, stirring constantly.
Mix in the cooked vegetables and cook 1 to 2 minutes or until heated through, stirring frequently.
Drain pasta and place on serving plate.
Top with the vegetable mixture.
