Easy Curried Chicken Pasta Salad Recipe | Healthy & Flavorful

INGREDIENTS

1/4 cup fat-free reduced-sodium chicken broth 1 teaspoon cornstarch 1/2 teaspoon curry powder 1 teaspoon reduced-sodium soy sauce 1/8 teaspoon red pepper flakes Nonstick cooking spray 1 green onion, sliced 1 clove garlic, minced 1 cup broccoli florets 1/3 cup carrot slices 1 teaspoon olive oil 4 ounces boneless skinless chicken breast, cut into bite-size pieces 2/3 cup cooked small shell pasta 1/2 cup sliced celery 1/3 cup dried cranberries or tart cherries 1/4 cup fat-free honey Dijon salad dressing Salt 2 lettuce leaves

PREPARATION:

1. Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.
2. Spray nonstick wok or medium nonstick skillet with cooking spray. Heat over medium-high heat. Add onion and garlic; stir-fry 1 minute. Remove from wok to bowl.
3. Add broccoli and carrots to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok to bowl.
4. Add oil to wok; add chicken and stir-fry 2 to 3 minutes or until no longer pink. Stir broth mixture. Add to wok. Cook and stir until sauce comes to a boil and thickens slightly. Add to vegetable mixture. Cool 15 minutes.
5. Toss chicken mixture, pasta, celery, cranberries and salad dressing. Season to taste with salt. Cover and refrigerate 1 to 24 hours. Serve on lettuce leaves.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Fiber 5 g Carbohydrate 55 g Cholesterol 29 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 11 % Calories 322 Protein 18 g Sodium 517 mg DIETARY EXCHANGE: Vegetable 2 Starch 3 Meat 1