8 ounces medium egg noodles, uncooked
1 teaspoon olive oil
1 pound boneless, skinless chicken breast
2 carrots, thinly sliced
1 bunch green onions, chopped
1/2 red bell pepper, thinly sliced
1/4 cup reduced sodium soy sauce
1 stalk celery, chopped
1 (4 ounce) can sliced water chestnuts, drained
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon chopped cilantro
2 tablespoons toasted almonds

Cook noodles according to package directions, and drain. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken, carrots, green onion and red pepper and saute until chicken is no longer pink, about 4 minutes. Add soy sauce, celery, water chestnuts, garlic powder, pepper and cilantro and mix well. Cover and simmer for 5 minutes or until heated through. Stir in cooked egg noodles and sprinkle with toasted almonds.

Makes 4-6 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 403
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 120 mg
Sodium: 728 mg
Carbohydrate: 52 grams
Protein: 36 grams
Dietary fiber: 4 grams