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

Diabetic Living Magazine
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Ingredients

Directions

  • 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

323 calories; 10.6 g total fat; 4.3 g saturated fat; 73 mg cholesterol; 125 mg sodium. 417 mg potassium; 26.9 g carbohydrates; 3.8 g fiber; 4 g sugar; 30.4 g protein; 200 IU vitamin a iu; 8 mg vitamin c; 12 mcg folate; 36 mg calcium; 2 mg iron; 57 mg magnesium;

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