Orange Ginger Chicken

Orange Ginger Chicken and Pasta

Orange Ginger Chicken and Rotini Pasta

Marinade

  • 1 Cup chopped orange sections (Mandarin oranges will do if time is limited)
  • 1/2 Cup Minute Maid Original orange juice
  • 1/4 Cup chopped green onions (tops only)
  • 1/4 Cup soy sauce
  • 3 Tablespoons fresh-squeezed lemon juice (lime juice can be substituted)
  • 2 Tablespoons Bertoli regular olive oil
  • 1 Tablespoon Texas honey
  • 1/4 to 1/2 teaspoon ground coriander (seeds from cilantro)
  • 2 teaspoons grated, peeled fresh ginger (Peel brown skin off with sharp knife, then grate on cheese grater. Ginger doesn’t chop well in a food processor, but if you must use one don’t include the woody core in the food processor.)
  • 1-1/2 pounds chicken breast tenders
  • 8 cups cooked rotini (corkscrew) pasta, about 1 pound package if uncooked

Cook pasta and mix marinade the night before serving. Store both in refrigerator. The chicken should marinate 3 hours. If someone arrives home early, they can add the chicken to the marinade 3 hours before cooking. Worst case, the chicken can be marinated during the work day. It will break down into small pieces upon cooking though. Heat the chicken and marinade sauce in a large skillet for 15 minutes until chicken is cooked through. Add cooked pasta and simmer for 5 minutes.

6 servings; 473 calories each with 7grams fat, 4 grams fiber

Carlyn Chatfield
Adapted from Cooking Light – thanks to Susie Mauzy for sharing her recipe!