Categories: Casseroles- one dish meals

Ingredients

• 1/2 of an 8oz. pkg. dried brown rice pad Thai noodles, such as Annie Chun's brand
• 1 20 oz. can pineapple chunks (juice pack)
• 1 tsp. cornstarch
• 1/2 tsp. ground ginger
• 1/4 tsp. crushed red pepper
• 4 cooked chicken sausage links with spinach and garlic, such as Simply Balanced brand
• 6 oz. fresh snow pea pods

Directions

1. Prepare rice noodles according to package directions; drain. Rinse with hot water, drain again.
2. meanwhile, drain pineapple, reserving 3/4 cup juice, set aside pineapple. Whisk cornstarch, ginger, and red pepper into the juice. Set aside. Cut each sausage into eight slices.
3. Coat large nonstick skillet with nonstick cooking spray, heat over medium-high heat. Add sausage and pea pods; cook 4 minutes or until sausage is lightly browned and pea pods are crisp-tender, stirring occasionally.
4. Add juice mixture to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in the pineapple and rice noodles.

5. per serving: 41g carbs, 253 cal.

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