Meals in Minutes- Chicken

Lemon Chicken & Snow Peas
Stir-Fry over Crispy Noodles
Number of servings: 4
10 oz Angel hair pasta
1 1/2 tsp Sesame oil
3 tsp Vegetable oil, divided
1 lb. Chicken tenders or chicken breasts, cut into 1-inch pieces
8 oz Sliced mushrooms
2 Garlic cloves, minced
2 c Snow peas, trimmed and sliced in half
1/2 c Low sodium chicken broth
1 T Cooking sherry
2 tsp Sugar
1 tsp Grated lemon peel
3 T Lemon juice
2 tsp Cornstarch
1/4 tsp Salt
Per Serving (pasta + 1 1/4 c stir fry: 
Calories: 555
Fat: 11 grams
Saturated fat: 2 grams 
Cholesterol: 70 milligrams
Sodium: 510 milligrams
Carbohydrate: 71 grams
Fiber: 5 grams
Protein: 41 grams

Heat oil in a saucepan over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add squash or pumpkin, broth, nutmeg, and white pepper; bring to a boil over high heat. Reduce heat; cover and simmer about 15 minutes or until vegetables are very tender. Puree soup in saucepan with had held immersion blender or transfer in batches to food processor or blender. Return soup to saucepan. Stir in half and half; heat through. Add additional half and half, if necessary, to thin soup to desired consistency.

*Recipe adapted from "Diabetic Cooking" magazine