Ingredients[]
- 2 tbs olive oil
- 1 onion, thinly sliced
- 8 oz carton sliced mixed mushrooms
- 2 cans 14.5 oz each low sodium chicken broth
- 12 oz pkg teriyaki cooked chicken sausage
- 16 oz bag baby carrots
- 1/2 pound snow peas, trimmed
- 1/4 tsp red pepper flakes
- 1/4 cup light teriyaki sauce
- 2 tbs cornstarch mixed with 3 tbs water
- 1/2 pound angel hair pasta, broken into thirds
Directions[]
- Heat oil in saucepan.
- Add onion and mushrooms cook until softened.
- Add broth and 2 cups water and bring to a boil.
- Cut sausage into slices, cut carrots in half.
- Add to saucepan along with snow peas and red pepper flakes. Bring back to a boil.
- Reduce heat simmer 5 min. or until vegetables are tender.
- Raise heat, add teriyaki sauce and cornstach mixture.
- Simmer 2 min. or until thickened.
- Stir in pasta, simmer 4 min. or until pasta is cooked.
Notes[]
- Serve garnished with chives.
- Makes 6 servings
- contributed by World Recipes Y-Group