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Thai Chicken Pasta Skillet Recipe

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This recipe for Thai Chicken Pasta Skillet is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ounces uncooked whole wheat spaghetti
2 teaspoons canola oil
1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
2 cups julienned carrots (about 8 ounces)
2 cups shredded cooked chicken
1 cup Thai peanut sauce
1 medium cucumber, halved lengthwise, seeded and sliced diagonally
Chopped fresh cilantro, optional
Directions:
Directions:
Cook spaghetti according to package directions; drain.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce, and spaghetti; heat through, tossing to combine.

Transfer to a serving plate. Top with cucumber and, if desired, cilantro.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Health Tip: Fruits are typically associated with antioxidant vitamin C, but sugar snap peas are an excellent source as well.
Nutrition Facts
1-1/3 cups: 403 calories, 15g fat (3g saturated fat), 42mg cholesterol, 432mg sodium, 43g carbohydrate (15g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.

 

 

 

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