Spicy Chicken Peanut Pasta
Ingredients
2 tsp. peanut oil
3 cloves garlic, minced
2 tsp. minced ginger
2 Tbsp. minced green onions
2 Tbsp. minced jalapeno peppers
2 Tbsp. light soy sauce
1/4 C. low fat peanut butter
1 C. light coconut milk
1/2 tsp. Asian chili sauce
1 Tbsp. brown sugar
1/4 C. low fat, low sodium chicken broth
1-1/2 pounds boneless, skinless chicken breasts, halved, cut into 2-inch cubes
1/2 C. sliced shiitake mushrooms
1/2 C. red pepper, cut in julienne pieces
1/2 C. sliced carrots
6 C. cooked capellini pasta
Cooking Instructions
Heat the oil in a heavy skillet over medium-high heat. Add garlic, ginger, green onions, and jalapenos; sauté 4 minutes. Add soy sauce, peanut butter, coconut milk, chili sauce, and sugar. Bring to a boil. Lower heat; simmer for 5 minutes. Set sauce aside. Heat broth in another skillet over medium-high heat. Sauté chicken in broth for 5 minutes. Add the mushrooms, red peppers, and carrots. Sauté until chicken is done and vegetables are crisp, about 5 to 8 minutes. Add chicken and vegetable mixture to sauce. Toss peanut sauce with capellini, and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)