Servings: 4 (1-1/4 cups each) II Start to finish: 20 minutes

  • 2-1/2 cups water
  • 1-1/4 cups reduced-sodium chicken broth
  • 2 green onions, thinly sliced (1/4 cup)
  • 2 teaspoons reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon five-spice powder
  • 1/8 teaspoon ground ginger
  • 2 cups chopped bok choy
  • 1 medium red sweet pepper, cut into bite-size strips
  • 2 ounces somen noodles, broken into 2-inch lengths, or 2 ounces fine dried noodles
  • 1-1/2 cups chopped cooked chicken breast (about 8 ounces)

In a large saucepan, combine water, broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling. Stir in bok choy, sweet pepper strips and somen. Return to boiling; reduce heat. Boil gently for 3 to 5 minutes or until noodles are just tender. Stir in cooked chicken. Heat through.

Nutritional facts per serving: 181 calories, 4 g total fat (1 g saturated fat), 51 mg cholesterol, 556 mg sodium, 14 g carbohydrate, 1 g fiber, 20 g protein. Exchanges: .5 starch, 2 very lean meat, 1.5 vegetable. Carb choices: 1.

– from the book, “Diabetic Living, Quick and Easy Meals.” From the test kitchens of the “Better Homes and Gardens”.

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