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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My favorite low-fat recipe creators, Janet & Greta Podelski, dreamed up this Thai fettucine dish while sitting under an old oak tree in Orlando. Ingredients:
12 ounces uncooked fettuccine pasta |
4 boneless skinless chicken breast halves, cut into thin strips |
1 large red pepper, cut into thin strips |
2 cups snow peas, cut in half diagonally |
1 large carrot, cut into thin strips |
1/2 cup low-fat chicken broth |
1/4 cup reduced-fat peanut butter |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh basil |
1 tablespoon sugar |
2 teaspoons grated gingerroot |
2 teaspoons grated lemon zest |
1 teaspoon sesame oil |
1 teaspoon cornstarch |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
2. Cook fettucine according to package directions. Drain well and keep warm.
3. While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
4. Add chicken and cook until no longer pink.
5. Add red pepper, snow peas and carrots.
6. Cook and stir for three more minutes, until vegetables are tender-crisp.
7. Add sauce.
8. Cook until bubbly and thickened.
9. Remove from heat, stir in cooked fettucine, and serve immediately.
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