Stir-Fry Pasta

Stir-Fry Pasta
Staff Writer

Turn any weeknight dinner into a masterpiece!

4
Servings
466
Calories Per Serving
Deliver Ingredients

Ingredients

For Pasta

  • 8  Ounces  Rotini Pasta
  • 8  Ounces  Celery (thinly sliced)
  • 2  Ounces  Carrots (thinly sliced)
  • 8  Ounces  Chicken Breast

For Sauce Mix

  • 6  Tablespoons  Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 8  Tablespoons  water
  • 2  Tablespoons  White Wine
  • White Pepper to taste
  • 2  Tablespoons  Cornstarch

Directions

For Pasta

1. Cook pasta in boiling water until tender. Drain.
2. Stir-fry chicken in 2 Tbsp. oil until done. Add celery, carrot, sauce mix and stir-fry for about 2 minutes.
3. Stir in pasta and heat through.

For Sauce Mix

Nutritional Facts

Total Fat
29g
41%
Sugar
7g
8%
Saturated Fat
11g
46%
Cholesterol
102mg
34%
Carbohydrate, by difference
23g
18%
Protein
27g
59%
Vitamin A, RAE
45µg
6%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
79mg
8%
Choline, total
94mg
22%
Fiber, total dietary
3g
12%
Fluoride, F
15µg
1%
Folate, total
30µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
35mg
11%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
248mg
35%
Selenium, Se
27µg
49%
Sodium, Na
838mg
56%
Water
166g
6%
Zinc, Zn
3mg
38%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.