1 C. chopped Orange Sections
\n1\/2 C. Orange Juice
\n1\/4 C. chopped Scallions
\n1\/4 C. low sodium Soy Sauce
\n3 T. fresh Lemon Juice
\n2 T. Olive Oil
\n1 T. Honey
\n2 tsp. grated peeled fresh Ginger
\n1 tsp. ground Coriander
\n1 1\/2 lc. Chicken Breast Tenders
\n8 C. cooked Rotini Pasta (about 1 lb. uncooked)<\/p>\n
Combine first 9 ingredients in a non reactive container and mix well. Add chicken to marinade and allow to marinate for 3 hours (do not over-marinate, the citrus will break down the chicken) in the refrigerator. Heat large skillet over medium high heat. Add chicken mixture and cook 15 minutes. Add pasta and simmer and additional 5 minutes, until chicken is cooked and pasta is heated through.<\/p>\n
Yield: 6 servings
\nServing Size: 2 C.<\/p>\n
Calories: 473
\nFat: 7.3g
\nFiber: 3.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. chopped Orange Sections 1\/2 C. Orange Juice 1\/4 C. chopped Scallions 1\/4 C. low sodium Soy Sauce 3 T. fresh Lemon Juice 2 T. Olive Oil 1 T. Honey 2 tsp. grated peeled fresh Ginger 1 tsp. ground Coriander 1 1\/2 lc. Chicken Breast Tenders 8 C. cooked Rotini Pasta (about 1 lb. uncooked) Combine first 9 ingredients in a non reactive container and mix well. Add chicken to marinade and allow to marinate for 3 hours (do…<\/p>\n