Spicy Chicken Peanut Pasta

Recipe Ingredients

2 teaspoons	10ml	Peanut oil
3		Garlic cloves - minced
2 teaspoons	10ml	Minced ginger
2 tablespoons	30ml	Minced green onions
2 tablespoons	30ml	Minced jalapeño peppers
2 tablespoons	30ml	Lite soy sauce
1/4 cup	49g / 1.7oz	Low-fat peanut butter
1 cup	237ml	Lite coconut milk
1/2 teaspoon	2.5ml	Asian chili sauce
1 tablespoon	15ml	Brown sugar
1/4 cup	59ml	Low-fat low-sodium chicken broth
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breasts - halved, and
		Cut into 2" cubes
1/2 cup	118ml	Sliced shiitake mushrooms
1/2 cup	118ml	Julienned red pepper
1/2 cup	55g / 1.9oz	Sliced carrots
6 cups	1422ml	Cooked capellini pasta

Recipe Instructions

Heat the oil in a heavy skillet over medium-high heat. Add the garlic, ginger, green onions, and jalapeños and saute 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. Saute the chicken in the broth for 5 minutes.

Add the mushrooms, red peppers, and carrots. Saute 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.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Lean Meat, 3 Starch.

Nutrition Facts: 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.

Source:
American Diabetes Association at http://www.diabetes.org

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