Peanut-Cilantro Chicken Pasta

Peanut-Cilantro Chicken Pasta

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From: Diabetic Living Magazine

The peanuts in this flavorful Thai-inspired chicken and pasta dish contain a wealth of monounsaturated fats.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups packed fresh cilantro leaves and stems (3 ounces)
  • ½ cup plain soy milk
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ½ cup dry roasted salted peanuts
  • 2 medium carrots, peeled
  • 1 small zucchini, trimmed
  • 3 ounces dried brown rice pad thai noodles, such as Annie Chun's® brand
  • 1 medium red sweet pepper, cut into thin strips
  • 1 teaspoon canola oil
  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 teaspoon toasted sesame seeds
  • Lime wedges


  • Prep

  • Ready In

  1. In a food processor combine the cilantro, soy milk, rice vinegar, soy sauce, garlic, salt and crushed red pepper; add ⅓ cup of the peanuts. Cover and process until nearly smooth.
  2. Using a vegetable peeler, cut carrots and zucchini lengthwise into thin ribbons.
  3. In a Dutch oven cook noodles according to package directions, adding carrot and sweet pepper the last 1 minute of cooking; drain.
  4. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chicken; cook and stir 4 minutes or until no longer pink. Stir in cilantro mixture; heat through. Stir in noodle mixture and zucchini.
  5. Chop the remaining peanuts. Sprinkle servings with chopped peanuts and sesame seeds. Serve with lime wedges.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 349 calories; 14 g fat(2 g sat); 5 g fiber; 29 g carbohydrates; 28 g protein; 62 mcg folate; 62 mg cholesterol; 6 g sugars; 7,014 IU vitamin A; 52 mg vitamin C; 83 mg calcium; 1 mg iron; 587 mg sodium; 764 mg potassium
  • Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (87% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ fat, 1½ starch

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