PREPARATION TIME: 30 minutes SERVES: 4

• 10 ounces skinless, boneless chicken breast
• 8 medium scallions or green onions
• 4 cups chicken stock
• 2 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 3 cups sliced cabbage
• 4 ½ ounces vermicelli
• 1 cup red bell pepper strips
• 2 tablespoons chopped cilantro
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• ¼ teaspoon red pepper flakes

1. Cut chicken into ½ inch chunks. Cut scallions on the diagonal into 1-inch pieces.
2. Combine chicken stock, ginger, and garlic in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes to blend flavors.
3. Stir in cabbage, chicken, pasta, and bell pepper. Increase heat to medium and bring to boil, stirring frequently. Reduce heat to medium-low, cover and simmer, stirring occasionally, until chicken is cooked through and pasta is al dente, about 10 minutes.
4. Stir in scallions, cilantro, soy sauce, sesame oil, and red pepper flakes. Simmer until scallions are wilted, about 2 minutes. Ladle into bowls and serve hot.

SERVING SIZE: 1 ¾ cups NUTRITION INFORMATION: 269 Calories, 25g Protein, 5g Fat, 32g Carbohydrates, 41mg Cholesterol, 263mg Sodium

Related Topic – Food to the Table Fast 

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