A Stamping We Will Go…

Weight loss this week: 2.6 lbs

Chicken Noodle Bowl

300 g (1/3 of 900-g pkg) linguine, uncooked

3 cups broccoli florets

3 carrots, peeled, sliced (about 2 cups)

2 tsp oil

1 lb (450 g) beef sirloin steak or boneless, skinless chicken breast or pork tenderloins

1/4 cup Kraft Signature Asian Sesame Dressing

1 tbsp teriyaki sauce

COOK pasta as directed on package, adding vegetables to the boiling water for the last 2 min of the pasta cooking time.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook 4 min or until borwned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce, cook 2 min or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Makes 4 servings, 2 cups (500 ml) each.

CAL 530, FAT 13 g, FIBRE 5 g WW Points = 11 for 2 cups

OK, a couple of things I did with this recipe is I didn’t use oil to cook with, I used a non stick skillet, I also substituted boneless, skinless chicken breasts and I only ate 1 cup of this and than had a yummy, big salad, so than it’s 5.5 points for 1 cup, I’m sure it’s a bit lower though with not cooking with oil & using boneless, skinless chicken breasts.

Recipe is from the Winter 2008 Kraft What’s Cooking Magazine.