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; Saute 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. Saute chicken in broth for 5 minutes. Add the mushrooms, red peppers, and carrots. Saute 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)