Serves 4
 
2 6-oz boneless chicken breast, cubed
1 cup broccoli florets
1 cup chicken broth
3 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon oil
 
In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.
 
Add oil to a hot wok or nonstick saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.  Serve over hot Skinny Dip Noodles with extra sauce!
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Serves 4
(kindly shared by our customer, Molly's Mom)
 
2 bags Skinny Dip Angel Hair, or any shape 
2 6-oz boneless chicken breasts
1/2 cup sliced mushrooms
4 canned artichoke hearts, sliced
3 thin slices bacon
2 tablespoons flour
2 teaspoons diet margarine
1 teaspoon olive oil
 
lemon butter sauce
3 tablespoons white wine
3 tablespoons lemon juice
3 tablespoons heavy cream
4 tablespoons diet margarine
 
Make the sauce by pouring wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream and simmer until it thickens. Gradually add margarine 1 tablespoon at a time and stir until mixed in. Remove from heat and keep warm.
 
Heat oil and diet margarine in a large skillet over medium heat. Stir together flour, salt, and pepper in a bowl and lightly coat chicken. Carefully place chicken in hot oil.  Cook until golden brown on both sides. Remove to paper towels.
 
Stir together bacon, mushrooms and artichokes in the skillet and cook until mushrooms are soft.  Cut chicken into strips and place in the skillet. Stir in half of the lemon butter sauce.
 
Drain, rinse and boil noodles for 1 minute.  Drain again very well, dab with paper towels to dry and pour into a large serving bowl. Add chicken mixture, toss to mix and season to taste before serving.
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Serves 4
 
2 bags Skinny Dip Angel Hair
1 lb boneless chicken breasts, no skin
1/4 cup granulated Splenda
1/4 cup dry roasted peanuts
3 tablespoons minced garlic
2 green onions, sliced thin
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry wine
1/2 cup chicken broth
3 tablespoons red chile paste with garlic
2 tablespoons red wine vinegar
3 tablespoons oil
1 tablespoon sesame oil
salt & white pepper to taste
 
Drain and rinse noodles.  Drain well and place in a medium bowl.  Drizzle with sesame oil and let sit.
 
Heat 2 tablespoons oil in a large nonstick skillet.  Cook chicken over high heat until golden brown and fully cooked. Drain on paper towels.
 
Whisk together chicken broth, 2 tablespoons cornstarch, soy sauce, wine, red chili paste, Splenda and red wine vinegar.
 
Heat 1 tablespoon oil in a wok or nonstick skillet over medium high heat. Add garlic and stir fry 15 seconds. Pour in sauce and peanuts. Bring to a boil, reduce heat and simmer until thick and bubbly.
 
In a serving bowl add cooked noodles and chicken. Add kung pao sauce mixture, green onions and toss to mix, then serve.
 

Serves 4
(kindly shared by our customer, Connie Michalik)
 
2 bags Skinny Dip Noodles, any shape
6 oz boneless chicken breast, no skin
4 cups chicken broth
1 cup sliced celery
1 cup sliced carrots
1/2 cup diced onion
1 tablespoon lemon zest, minced
1 teaspoon dried thyme
 
Heat small nonstick skillet on HIGH.  Coat chicken breast with cooking spray.  Place in skillet and cook until brown, about 4 minutes.
 
Combine broth, celery, carrots, onion and thyme in a programmable slow cooker.  Top with chicken, skin side up. Cover slow cooker and cook on HIGH until tender, about 4 hours. Transfer chicken to a cutting board and let cool briefly then shred.
 
Add drained noodles, green onion, lemon zest and chicken to the slow cooker and cook 10 minutes. Season with salt & pepper to taste and serve.
 

Serves 4
 
1 bag Skinny Dip Noodles, any shape, chopped
2 links Johnsonville Chipotle Chicken Sausage
2 10-oz cans beef broth OR
1 tablespoon beef broth granules + 3 cups water
2 cups baby spinach
1 cup canned white beans, drained
1 cup canned Italian style tomatoes
1 carrot, sliced
1 small zucchini, cubed
1 clove garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
 
We call this easy soup "5 Minute" because each step takes only 5 minutes!  Makes 4 "dinner size" servings!  
 
Rinse and chop noodles.  Place in a small bowl and pour in beef broth; let sit.  Brown sausage and garlic in a large saucepan; drain fat.

Serves 4
(graciously submitted by Elvia P.)
 
2 bags Skinny Dip Rice Pearls or any shape
1 lb boneless chicken breast, cubed
1/4 cup lite soy sauce
2 tablespoons honey
2 tablespoons hot sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
2 teaspoons grated raw ginger root
2 teaspoons chopped garlic
salt and pepper to taste
 
Drain and rinse rice pearls.  Dry very well and place in a medium bowl.  Mix brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a mug.  Stir into rice pearls and let sit 5 minutes.
 
Season chicken lightly with salt and pepper.  Heat oil in a medium nonstick skillet. Cook chicken until browned, about 5 minutes. Stir in rice pearls.  Cook until sauce is thickened, about 8-10 minutes. Arrange on plates and let sit 2 minutes to get "sticky" before serving.

Serves 4
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1/2 lb ground turkey breast (chicken is OK)
1 bag Skinny Dip Angel Hair, or any shape
4 large crisp lettuce leaves
1/3 cup frozen peas & carrots
1 green onion, sliced thin diagonally
2 tablespoons red taco sauce
1 1/2 tablespoons BBQ sauce
garlic powder, salt & pepper to taste
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Drain and rinse noodles.  Drain again very well and chop into smaller pieces.  Add to a small bowl and stir in taco sauce, let sit.
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Coat a nonstick skillet with cooking spray.  Add turkey, BBQ sauce and frozen veggies.  Cook 3 minutes while stirring.  Add green onion and sprinkle with garlic powder, salt and pepper to taste.
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When turkey is cooked through, stir in noodles.  Cover and cook 2-3 minutes or until hot.  Arrange 4 crisp lettuce leaves on plates and spoon 1/4 of the filling into each. Roll up burrito style and serve.  The filling reheats nicely for lettuce wraps later.
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