If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables, Grains	Asian	Pasta, Poultry	4	servings

INGREDIENTS

8	oz	Uncooked medium egg noodles
1	tb	Vegetable or olive oil
1	lb	Boneless chicken breasts; (without skin)
		Cut into julienne strips; (1 1/2 x 1/4-inch)
2		Carrots; peeled and thinly
		Sliced
1	bn	Scallions; chopped
1/2		Red bell pepper; thinly sliced
1/4	c	Low-sodium soy sauce
1	c	Chopped celery
4	oz	Sliced water chestnuts
1/2	ts	Garlic powder
1/2	ts	White pepper
1	ts	Dried cilantro
2	tb	Toasted almonds; (optional)

INSTRUCTIONS

Prepare egg noodles according to package directions; drain.
In a large skillet or wok, Sauté chicken, carrots, scallions and red
bell pepper in oil until chicken is opaque and white, about 4
minutes, stirring constantly. Add soy sauce, celery, water chestnuts,
garlic powder, white pepper and cilantro. Mix all ingredients
together, cover and simmer for 5 minutes. Stir in cooked egg noodles.
Sprinkle with toasted almonds, if desired.
Each serving provides: 307 Calories; 31.9 g Protein; 26.6 g
Carbohydrates; 8 g Fat; 84.4 mg Cholesterol; 1155 mg Sodium.
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Converted by MM_Buster v2.0l.

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