Chicken Nuggets

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Recipe

Asian Chicken Noodle Bowl

If you enjoy Asian cooking, you might want to make your own five-spice blend to keep on hand. Simply mix equal amounts of star anise, fennel, cinnamon, cloves and Szechwan peppercorns and grind to a powder.
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  • Serving 4
  • Total Time 25 min
    Preparation 10 min
    Marination 0 min
    Cook 15 min
  • Nutrition Facts
    Calories 468
    Total Fat 18 g
    Protein 39 g
    Carbohydrate 40 g
    Cholesterol 174 mg
    Sodium 1181 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart
Asian Chicken Noodle Bowl

Ingredients

  • 4 Boneless Skinless Chicken Thighs
  • 3/4 teaspoon Asian five-spice powder
  • 3 cans reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon soy sauce
  • 1 package angel hair pasta, 9-oz.; fresh
  • 1 bag baby spinach, 6-oz.


Cooking Instructions

  1. Combine five-spice powder, pepper and salt in cup. Cut chicken into 1-inch pieces. Rub spices onto chicken.
  2. Heat oil in 2-quart stockpot over medium-high. Add chicken and cook about 5 minutes or until browned on all sides. Add garlic and cook about 1 minute or until fragrant. Add chicken broth and soy sauce; cover and bring to a boil. Uncover, reduce heat to simmer and cook 3 minutes. Add pasta and simmer according to package directions or until tender. Add spinach; stir just until wilted.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Ladle individual servings into deep bowls and top with thinly sliced green onions. Refrigerate leftovers.

Substitution Tip: Try using Tyson® Individually Frozen Boneless Skinless Chicken Thighs. Increase cooking time by about one-third.