Sweet & Sour Chicken with Noodles

Scan to get your exact PersonalPoints™ value

0–0 Prep 10 min Cook 10 min Serves 4

Conundrum: You want Asian takeout but you also have leftover chicken in the fridge. This mash-up solves all that, and comes together before delivery would.

3 tbsp Thai sweet chili sauce 1 tbsp ketchup 3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp chili garlic sauce 2 tsp finely chopped peeled fresh ginger 8 oz thin spaghetti or spelt spaghetti 8 oz sugar snap peas 1 cup sliced carrots (cut into matchsticks) 1 cup thin sliced bell peppers 1 (15-oz) can baby corn, drained 1 (8-oz) can sliced water chestnuts, drained 2 cups cubed cooked chicken breast 1 (TK-oz) can pineapple chunks, drained

Sliced scallions and sesame seeds (optional), for garnish 1. In a small bowl, whisk the sweet chili sauce, ketchup, soy sauce, sesame oil, chili garlic sauce, and ginger. Set aside.

2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 minutes, add the snap peas and cook for 4 minutes. Add the carrots, peppers, baby corn, and water chestnuts and cook for 1 minute.

3. Using a large colander, drain well and transfer to a large serving bowl. Add the chicken, pineapple, and sweet and sour sauce to the spaghetti and vegetables, and toss well. Serve garnished with optional scallions and sesame seeds.

Per serving (2 cups) 000 Cal, 00 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.