Spicy Chicken Peanut Pasta from Healthy Diabetic Recipes

Spicy Chicken Peanut Pasta Recipe

Recipe Ingredients:

2 tsp peanut oil
3 cloves garlic, minced
2 tsp minced ginger
2 tbsp minced green onions
2 tbsp minced jalapeno peppers
2 tbsp lite soy sauce
1/4 cup low-fat peanut butter
1 cup lite coconut milk
1/2 tsp asian chili sauce
1 tbsp brown sugar
1/4 cup low-fat low-sodium chicken broth
1 &1/2 lb boneless skinless chicken breasts, halved and cut into 2-inch cubes
1/2 cup sliced shiitake mushrooms
1/2 cup julienned red pepper
1/2 cup sliced carrots
6 cups cooked capellini pasta

Recipe Instructions:

Heat the oil in a heavy skillet over medium-high heat. Add the garlic, ginger, green onions, and jalapenos and saut‚ for 4 minutes.

Add the soy sauce, peanut butter, coconut milk, chili sauce, and sugar. Bring to a boil, lower the heat, and simmer for 5 minutes. Set the sauce aside.

Heat the broth in another skillet over medium-high heat. Saut‚ the chicken in the broth for 5 minutes.

Add the mushrooms, red peppers, and carrots. Saut‚ until the chicken is done and vegetables are crisp, about 5 to 8 minutes.

Add the chicken and vegetable mixture to the sauce. Toss the peanut sauce with the capellini and serve.

6 servings/Serving size: 1 cup

Exchanges: Lean Meat Exchange -- 3 Starch Exchange -- 3 Calories -- 425 Calories from Fat -- 98 Total Fat -- 11g Saturated Fat -- 3g Cholesterol -- 69mg Sodium -- 347mg Carbohydrate -- 46g Dietary Fiber -- 3g Sugars -- 8g Protein -- 34g

Copyright © 1998 American Diabetes Association

Recipe for Wednesday, 8/12/98

For an elegant dinner, why not try a unique dish from Robyn Webb's Memorable Menus Made Easy, one of our newest publications, featuring top-of-the-line 5-course meals that are healthy and easy to prepare.

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MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/16/98

Converted by MC_Buster.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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