1 (14-oz.) can lower-sodium chicken broth
6 oz. whole wheat spaghetti
1 lb. shelled, deveined uncooked medium shrimp
1 medium red bell pepper, cut into thin strips
1 1/2 cups snow peas
1/4 cup sliced green onions
3 tablespoons chopped cilantro
2 tablespoons light soy sauce
2 teaspoons grated ginger
1/2 to 1 teaspoon Asian chili-garlic sauce
1/4 teaspoon salt
1. Bring broth to a boil in large saucepan over high heat. Add spaghetti; return to a boil. Reduce heat to medium; cover and simmer 6 minutes. Increase heat to medium-high. Add shrimp and bell pepper; cover and cook 4 minutes or until shrimp turn pink, stirring occasionally.
2. Remove from heat. Stir in all remaining ingredients; cover and let stand 3 minutes or until snow peas and onions are slightly crisp-tender.
4 (1 1/2-cup) servings
PER SERVING: 270 calories, 2 g total fat (.5 g saturated fat), 27 g protein, 38.5 g carbohydrate, 160 mg cholesterol, 845 mg sodium, 5 g fiber