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Nutritional Info
  • 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

View full nutritional breakdown of Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies calories by ingredient
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Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies

Submitted by: NICARAGUACHIC

Introduction

This is a recipe taken from pipandbaby's recipe and tweaked just a little bit. I am training for a mini marathon and this is a great way to get more carbs and lots of nutrition! This is a recipe taken from pipandbaby's recipe and tweaked just a little bit. I am training for a mini marathon and this is a great way to get more carbs and lots of nutrition!
Number of Servings: 7

Ingredients

    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

Directions

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: 7

Recipe submitted by SparkPeople user NICARAGUACHIC.






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