|1 PKG (375 G)||CATELLI BISTRO® SPINACH FETTUCCINE|
|2 tsp (10 mL)||vegetable oil|
|1/2 lb (250 g)||ground chicken|
|6 cups (1.5 L)||bok choy, stems thinly sliced and leaves chopped|
|1 1/2 cups (375 mL)||canned crushed tomatoes|
|1/2 cup (125 mL)||sweet Thai chili sauce|
|2 tbsp (30 mL)||each fresh lime juice and sodium-reduced soy sauce|
|1 tbsp (15 mL)||each minced ginger and garlic|
|1/3 cup (75 mL)||each chopped green onions and toasted cashews|
Cook fettuccine according to package directions; drain well.
Meanwhile, heat vegetable oil in a wok set over medium-high heat. Crumble in chicken; stir-fry until browned.
Meanwile, stir tomatoes with chili sauce, lime juice, soy sauce, ginger and garlic. Stir in bok choy. Add to the wok. Stir-fry for 3 minutes. Serve over the hot fettuccine. Sprinkle with green onions and cashews.
Try our exotic recipe for a Sweetly Spiced Asian Fettuccine. This delightful dish will please you and your entire family!
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