Asian Pasta

Wow, it's been awhile! With my last year of college going on, I haven't had much time to experiment in the kitchen. That changed for lunch today! I was in a class that made be want to poke out my own eyes with my pen, thinking about how badly I wanted some decent healthy Chinese food that wasn't boring. Baby bok choy and Sriracha chili sauce to the rescue!

Asian Pasta

2 oz whole wheat pasta
2 oz lean poultry, cooked and chopped
1/2 cup frozen chopped broccoli, thawed an drained
1/4 cup carrots, roughly chopped
1 1/2 cups bok choy, chopped
2 tsp ginger, minced
2 tsp garlic, minced
1/4 cup scallions, chopped
4 Tbsp low sodium soy sauce
1/2 Tbsp Sriracha chili sauce
3 Tbsp fat-free chicken broth
1 Tbsp peanut oil
1 tsp 5-spice powder
1 tsp salt
non-stick spray

1. Boil pasta until it's slightly harder than you would prefer, drain and set aside.
2. In a small bowl, mix together soy sauce, Sriracha, chicken broth, 5-spice, and salt. Set aside.
3. Coat a skillet with non-stick spray. Add peanut oil. When oil is shining, add garlic, ginger, and scallions. Cook until fragrant.
4. Add carrots to pan. Cook until softer, but still slightly hard (nothing's worse in a recipe than mushy veggies). Toss in bok choy, bean sprouts, and poultry.
5. Add soy sauce mixture, broccoli, and pasta. Cook long enough that the extra soy sauce mixture cooks off.

5 WW points* per 1 1/4 cup per serving (it makes 2)

I'm not usually a huge fan of whole wheat pasta, but the nutty bite is GREAT with the soy sauce in this recipe. Yes, I know using peanut oil is counter intuitive with the non-stick spray, but it gives a great flavor that you shouldn't snub. Adjust the Sriracha to taste, but I liked mine with a real kick. This stuff was SO good I had to force myself to NOT eat the other serving I made. I may try the leftovers cold as a spicy Asian pasta salad!