Lean chicken breasts are cooked in a creamy coconut milk sauce seasoned with lime and cilantro, then served over whole wheat pasta.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

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Directions

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  • Cook pasta according to package directions, except omit any salt called for on package. Drain pasta; set aside.

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  • Meanwhile, in an extra-large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add shallots, garlic, and crushed red pepper; cook 30 seconds. Sprinkle chicken breast strips with black pepper; add to skillet. Cook and stir until chicken is no longer pink. Using a slotted spoon, transfer chicken to a plate; cover with foil and keep warm.

  • Whisk the remaining 1 teaspoon oil and the lime juice into the skillet, using a wooden spoon to scrape up any browned bits from bottom of the skillet. Add cooked pasta; toss to coat. In a small bowl, whisk together coconut milk, yogurt, and lime peel; add to the skillet. Cook and stir 2 minutes. Stir in 1/4 cup of the snipped cilantro and the cooked chicken. Heat through. Sprinkle with the remaining 1/4 cup snipped cilantro. If desired, garnish with cilantro sprigs and/or lime wedges.

Nutrition Facts

322.8 calories; protein 30.4g 61% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 3.8g 15% DV; sugars 3.8g; fat 10.6g 16% DV; saturated fat 4.3g 22% DV; cholesterol 73.2mg 24% DV; vitamin a iu 199.8IU 4% DV; vitamin c 7.7mg 13% DV; folate 11.9mcg 3% DV; calcium 36.3mg 4% DV; iron 1.7mg 9% DV; magnesium 57.3mg 21% DV; potassium 417.3mg 12% DV; sodium 125.3mg 5% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/19/2019
I did like this recipe but I did find it a bit dry. Read More