Spicy Chicken Peanut Pasta

Course : Chicken
Serves: 6
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2 teaspoons peanut oil
3 cloves garlic -- minced
2 teaspoons minced ginger
2 tablespoons minced green onions
2 tablespoons minced jalapeno peppers
2 tablespoons lite soy sauce
1/4 cup low-fat peanut butter
1 cup lite coconut milk
1/2 teaspoon asian chili sauce
1 tablespoon brown sugar
1/4 cup low-fat low-sodium chicken broth
1 1/2 pound 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

Preparation / Directions:

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

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