Thai Basil Pesto with Chicken and Sweet Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pesto:1 cup Thai basil leaves2 tablespoons extra virgin olive oilLime juice, from 1/2 lime4 tablespoons cilantro2 garlic cloves, minced or pressed2 ounces dry-roasted peanuts, chopped1 tablespoon fish sauce1 Thai bird chilies, (or more or less, depending on how much heat you like)Stir Fry:2 chicken breasts (skinless/boneless), diced into bite-sized chunks4 medium red/yellow bell peppers, sliced in 1/4" strips2 (8 oz) packages shirataki noodles, spaghetti or angel hair styleGarnish:2 ounces dry-roasted peanuts, chopped
To prepare the pesto, add all ingredients except the olive oil in a food processor or blender and pulse until chopped and combined. With the blade running, slowly drizzle in the olive oil to emulsify the mixture. You may need to stop and scrape down the sides with a rubber spatula. Taste for seasoning, adjust as necessary, then set aside.
Heat a skillet or wok over medium-high heat. Add some cooking spray or a little drizzle of canola oil, and add the chicken chunks. Allow the chicken to sear a little on each side instead of constantly moving the chicken around in the pan. When the chicken is nearly cooked through, add the pepper strips and saute.
While the peppers cook, rinse and drain the shirataki noodles a couple times. You can also parboil and then drain the noodles, if you prefer.
When the chicken and peppers are cooked through, remove the pan from heat and add the pesto and stir to incoporate, then add the shirataki noodles. Toss well to combine.
Sprinkle 1/2 ounce of chopped peanuts on top of each dish before serving. You can also garnish with more Thai basil and/or cilantro, if you'd like. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SAXXY27.
Heat a skillet or wok over medium-high heat. Add some cooking spray or a little drizzle of canola oil, and add the chicken chunks. Allow the chicken to sear a little on each side instead of constantly moving the chicken around in the pan. When the chicken is nearly cooked through, add the pepper strips and saute.
While the peppers cook, rinse and drain the shirataki noodles a couple times. You can also parboil and then drain the noodles, if you prefer.
When the chicken and peppers are cooked through, remove the pan from heat and add the pesto and stir to incoporate, then add the shirataki noodles. Toss well to combine.
Sprinkle 1/2 ounce of chopped peanuts on top of each dish before serving. You can also garnish with more Thai basil and/or cilantro, if you'd like. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SAXXY27.
Nutritional Info Amount Per Serving
- Calories: 379.3
- Total Fat: 22.9 g
- Cholesterol: 24.7 mg
- Sodium: 633.9 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 13.7 g
- Protein: 21.5 g
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