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Asian Sausage Stew with Carrots, Peas and Pasta

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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

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. Serve garnished with chives. MAKES 6 SERVINGS.*

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