Asian

Spicy Thai Chicken Pasta - II is for Dinner.

Spicy Thai Chicken Pasta - II takes 10 minutes to prepare.

Spicy Thai Chicken Pasta - II takes 15 minutes to cook.

Spicy Thai Chicken Pasta - II makes 6 servings.

The ingredients for Spicy Thai Chicken Pasta - II are:

7.25 oz. Barilla Plus Pasta
3 TBSP low sodium Soy Sauce
2 TBSP reduced fat Peanut Butter
1 TBSP cornstarch
3/4 C fat free chicken stock
crushed red pepper (to taste; I use almost a whole teaspoon)
8 oz boneless, skinless chicken breasts (substitute shrimp or tofu, if you like)
1 TBSP canola oil
1/2 tsp sesame oil

Here is how you make Spicy Thai Chicken Pasta - II:

Cook noodles according to package directions; drain. Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper. Heat in a frying pan the canola and sesame oil. Dice chicken and cook through in the oils (about 5-8 minutes). Add stock mixture, bring to a boil. Simmer sauce until thickened, about 8 minutes. Toss with cooked noodles.Number of servings - 6 = 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user PCHEFMEL2000.

The nutritional information for Spicy Thai Chicken Pasta - II is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.3

• Total Fat: 8.5 g
• Cholesterol: 24.6 mg
• Sodium: 635.7 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 2.8 g
• Protein: 15.7 g

Spicy Thai Chicken Pasta - II is Asian cuisine.