small bunch
green onion, cut into 1/2-inch lengths (1 bunch = about 1/2 cup)
2
cloves
garlic, minced (2 cloves = about 1 tsp)
1
medium
yellow crookneck squash, 1/4-inch-thick slices
1
small
red or green bell pepper, cut into thin strips
8
oz.
boneless skinless chicken breast, cut into 3/4-inch pieces
4
oz.
medium shrimp, thaw if frozen, peeled, deveined
Directions
Cook pasta according to package directions, except omit any salt or fat.
Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended; set aside. Spray large skillet with cooking spray. Heat 1 minute over medium-high heat. Add onions and garlic; cook 1 to 2 minutes, or until garlic is golden brown, stirring occasionally. Remove onions and garlic from skillet; set aside.
Add squash to skillet; cook 2 minutes, stirring frequently. Add bell peppers; cook 2 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside. Add chicken and shrimp to skillet; cook 3 to 4 minutes, or until chicken pieces are no longer pink in centers and shrimp turn pink. Push chicken and shrimp to 1 side of skillet. Stir broth mixture; pour into skillet. Cook 1 minute, or until broth mixture is thickened, stirring constantly. Mix in the cooked vegetables; cook 1-2 minutes, or until heated through, stirring frequently.
Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.
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