Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful--if using a store-bought sauce, check the ingredients list for added sugars! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.

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  • Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.

  • For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.

  • Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.

Tips

Tip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving 1/3 cup of the cooking water.

Nutrition Facts

405 calories; 11.6 g total fat; 62 mg cholesterol; 610 mg sodium. 47.6 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
07/05/2019
YUMMY! And so easy to make. I used the whole wheat pasta boiled for 8 minutes. Definitely needed the extra water for the sauce. Read More