Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 egg, lightly beaten
• 3/4 cup panko bread crumbs
• 2 Tbsp. reduced sodium soy sauce
• 1 Tbsp. finely chopped cilantro
• 3 cloves garlic, minced
• 1 tsp. grated fresh ginger
• 1 tsp. toasted sesame oil
• 1 lb. ground chicken
• 1 Tbsp. vegetable oil
• 8 oz. dried angel hair pasta
• 1 1/2 cups reduced-sodium chicken broth
• 1 medium red sweet pepper, cut into bite-size strips
• 1/2 cup purchased shredded carrots
• 1 cup shredded Napa or green cabbage
• 2 green onions, sliced
• 1/4 cup roasted cashews, chopped

Directions

1. In a large bowl combine egg, panko, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken; mix well. Shape mixture into 1 1/2-inch meatballs. In a large skillet heat vegetable oil over medium-high heat. Add meatballs; cook 10 to 12 minutes or until browned and cooked through (165 degrees), turning occasionally. Remove meatballs from skillet; cover to keep warm.
2. Cook pasta according to package directions; drain and keep warm. Meanwhile, add broth to skillet, scraping up browned bits; bring to boiling. Add sweet pepper and carrots. Reduce heat. Simmer, covered, 3 minutes. Add cabbage. Cook, covered, 1 minute more. Stir in pasta and meatballs, tossing gently to mix. Divide mixture among serving bowls. Top each with green onions, cashews, and cilantro sprigs. Serve with Sriracha and lime wedges.

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