Asian

Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies is for Dinner.

Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies takes 10 minutes to prepare.

Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies takes 15 minutes to cook.

Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies makes 7 servings.

The ingredients for Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies are:

8 oz. Whole Wheat Udon Noodles (I use Whole wheat linguine when I can't find Udon)
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)
1 boneless, skinless chicken breasts (substitute shrimp or tofu, if you like)
1 Ear of Corn, cooked halfway with kernels cut off the cob
1 Head of Broccoli chopped into small bites
1/2 Red Bell Pepper, diced
1 TBSP canola oil
1/2 tsp sesame oil

Here is how you make Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies:

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 and veggies, bring to a boil. Simmer sauce until thickened, about 8 minutes. Toss with cooked noodles.Number of Servings: 7Recipe submitted by SparkPeople user NICARAGUACHIC.

The nutritional information for Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 227.2

• Total Fat: 5.6 g
• Cholesterol: 19.6 mg
• Sodium: 488.1 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 5.0 g
• Protein: 14.4 g

Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies is Asian cuisine.