Teriyaki Chicken & Asparagus March 20 2012

Teriyaki Chicken & AsparagusServes 4
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2 bags Skinny Dip Noodles, chopped small
2 6-oz boneless chicken breasts, cubed
8 asparagus spears, cut in 2" pieces
1 cup sliced mushrooms 
1/2 medium red bell pepper, diced
1/4 medium onion, diced
2 cloves garlic, minced
1/2 cup chicken broth
1/8 cup cashew halves, chopped (optional)
2 tablespoons oil
2 tablespoons teriyaki or soy sauce
1 teaspoon cornstarch
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Drain and rinse noodles.  Place in a small bowl and drizzle with teriyaki sauce.  Stir together cornstarch and chicken broth in a mug.
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Heat vegetable oil in a large nonstick skillet until hot. Saute asparagus, garlic, mushrooms, peppers and onions for 5 minutes.  Stir in noodles and chicken.  
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Add broth mixture and cook 2 minutes or until thickened.  Season to taste and serve.
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Nutritional Breakdown
(omit cashews and subtract 1 carb)
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Calories:  183.....Carbs: 6 grams.....Protein:  18 grams......Fat:  9 grams
Fiber:  2 grams.....Potassium:  329 mg.....Sodium: 456 mg