Recipes

Korean Chicken Pasta Stir-fry

:15 min

:35 min

Serves 4

1 pkg (375 g) organic boneless skinless chicken breasts, cut into strips

3 tbsp Longo’s Signature Organic Maple Syrup

3 tbsp soy sauce

1 tbsp white miso paste

2 tbsp Longo’s 100% Pure Canola Oil, divided

Half a 500 g pkg Longo’s Signature Organic Artisan Spaghetti Pasta

2 tsp sesame oil

1 leek, white and light green part only, sliced

1 large carrot, thinly sliced

2 stalks celery, thinly sliced

1 large red bell pepper, thinly sliced

3 cloves garlic, minced

1 tbsp minced fresh ginger

2 tsp Longo’s Sesame Seeds

•Toss chicken strips with maple syrup, soy sauce, miso paste and 1 tbsp of the oil; set aside.
•Boil pasta in pot of boiling salted water for about 10 minutes or until al dente. Drain and return to pot. Toss with sesame oil and keep warm.
•Heat remaining olive oil over medium-high heat in large skillet. Sauté leek, carrot, celery, pepper, garlic and ginger for 5 minutes or until starting to soften. Remove to bowl.
•In same skillet, add chicken and marinade. Cook, stirring, for 5 minutes. Return vegetables to skillet and cook for 5 minutes or until chicken is no longer pink inside.
•Divide spaghetti onto plates and top with chicken and vegetable mixture. Sprinkle with sesame seeds to serve.

Per serving: 510 calories