 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This flavorful pasta dish pairs shrimp or chicken with noodles and a peanutty sauce. I don't know how authentic it is, but I do know it's creamy and delicious! And as an added bonus, it's low-fat. This recipe is from Looneyspoons by Janet and Greta Podleski. Ingredients:
12 ounces uncooked fettuccine or 12 ounces linguine (can also use rice noodles, spaghetti, or any other noodle of your choice) |
2 cups sliced red bell peppers (sliced in thin, long strips) |
1 cup snow peas, trimmed and halved |
1/3 cup chopped green onion |
1/2 cup low-sodium low-fat chicken broth |
2 teaspoons sesame oil |
2 tablespoons reduced-fat peanut butter (or soy nut butter) |
1 1/2 tablespoons reduced sodium soy sauce |
1 tablespoon white vinegar or 1 tablespoon rice vinegar |
1 teaspoon grated gingerroot |
1 clove garlic, minced |
1/2 teaspoon crushed red pepper flakes (i omit this) |
1 lb cooked shrimp (or chopped cooked chicken breast) |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. While pasta is cooking, prepare sauce.
3. In a large saucepan, combine all ingredients except shrimp; mix well.
4. Bring to a boil; reduce heat to medium.
5. Cook and stir for 3-4 minutes, until vegetables are crisp-tender and sauce is bubbly and slightly thickened.
6. Stir in shrimp (or chicken) and cook just until heated through, 1-2 minutes; do not overcook or shrimp will be rubbery.
7. Toss hot shrimp sauce with pasta and serve immediately.
|
|