Made dinner for Nicole and I. Delicious!
Fruity-Fry (serves 4)
Broccoli florets (about 1 cup)
Baby carrots (halved lengthwise) (about 1.5 cups)
Baby Bella mushrooms quartered (about 2 cups)
Sugar snap peas (about 0.5 cups)
Celery (coarsely chopped, about 0.5 cups)
Onion (I substituted minced dried)
Chicken tenderloins (4)
Ken's Light Raspberry Walnut Vinaigrette dressing (about 3/4 cup)
Vegetable oil (about 1/4 cup)
Soy Sauce (to taste)
Whole wheat thin spaghetti (about 6 oz, cooked)
Marinate tenderloins in 3/8 cup of dressing. Stir fry all veggies except mushrooms in remaining dressing and oil. Add mushrooms when carrots are about halfway to tendercrisp. In a separate pan, start chicken cooking. Using kitchen shears, cut into bite-sized pieces when about 1/2 way done. Add to stir fry veggies to finish cooking. Add soy sauce to taste. Serve over pasta. Enjoy!
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