Peanut Sauce Pasta w/Chicken & roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Boneless skinless chicken breastsFor The Chicken Marinade:1/2 a medium Onion minced2 tsp Garlic.25 cups of OJ1 tbsp PaprikaDash of Cinnamon1.5 tbsp Red Wine VinegarJuice of 1 Lime3 tsp Extra Virgin Olive OilPasta:12 oz (1 box) Angel Hair pasta (or Spag.)Fruit and Veg's:1 Red Bell Pepper, cut in strips1 Orange (or any color) Red Bell Pepper (strips)1 medium onion (sliced)10 oz or .5 can of Dole Pineapple Chunks (no sugar added)For the Peanut Sauce:.5 cup of Chicken Broth (red. sodium & fat free)3 tbsp Peanut Butter3 tsp Extra Virgin Olive Oil4 tbsp Soy Sauce (lite sodium)2 tbsp Honey2 tsp Garlic
Prepare the chicken and vegetables first in order to get them in the oven. Preheat oven to 400 degrees (F).
Combine all of the ingredients for the chicken marinade except the EVOO in a small food processer. Stream in the EVOO and pulse until well blended. This can be made ahead of time and kept in the fridge for at least 3 days. Pound out the chicken breasts to make it less thick. Place the chicken breasts in a roasting pan and season both sides with a little salt and pepper. Cover the chicken on each side with the marinade. Cook for 45 minutes.
Place the strips of peppers, onion slices and pineapple chunks (w/o juice) on a baking sheet, drizzle a bit of EVOO and toss around. Place in the oven with the chicken and cook for at least 40 minutes until the chicken is done.
Prepare the angel hair pasta about 15 minutes before the chicken & veg's are done so they are ready at the same time.
For the peanut sauce (start about 5 minutes before chicken is done) warm the chicken broth in a sauce pan on medium heat. Add the rest of the ingredients to the sauce pan and warm through while whisking. Try not to cook too long, only needs a minute or two once warm while whisking, otherwise will thicken too much.
Cut the cooked chicken into strips or chunks. Mix the pasta, chicken, vegetables/fruit and peanut sauce together in a large bowl. Make sure to mix very well and enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEY82083.
Combine all of the ingredients for the chicken marinade except the EVOO in a small food processer. Stream in the EVOO and pulse until well blended. This can be made ahead of time and kept in the fridge for at least 3 days. Pound out the chicken breasts to make it less thick. Place the chicken breasts in a roasting pan and season both sides with a little salt and pepper. Cover the chicken on each side with the marinade. Cook for 45 minutes.
Place the strips of peppers, onion slices and pineapple chunks (w/o juice) on a baking sheet, drizzle a bit of EVOO and toss around. Place in the oven with the chicken and cook for at least 40 minutes until the chicken is done.
Prepare the angel hair pasta about 15 minutes before the chicken & veg's are done so they are ready at the same time.
For the peanut sauce (start about 5 minutes before chicken is done) warm the chicken broth in a sauce pan on medium heat. Add the rest of the ingredients to the sauce pan and warm through while whisking. Try not to cook too long, only needs a minute or two once warm while whisking, otherwise will thicken too much.
Cut the cooked chicken into strips or chunks. Mix the pasta, chicken, vegetables/fruit and peanut sauce together in a large bowl. Make sure to mix very well and enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEY82083.
Nutritional Info Amount Per Serving
- Calories: 472.3
- Total Fat: 12.0 g
- Cholesterol: 45.6 mg
- Sodium: 582.7 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 6.4 g
- Protein: 31.7 g
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