The peanuts in this flavorful Thai-inspired chicken and pasta dish contain a wealth of monounsaturated fats. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a food processor combine the cilantro, soy milk, rice vinegar, soy sauce, garlic, salt and crushed red pepper; add 1/3 cup of the peanuts. Cover and process until nearly smooth.

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  • Using a vegetable peeler, cut carrots and zucchini lengthwise into thin ribbons.

  • In a Dutch oven cook noodles according to package directions, adding carrot and sweet pepper the last 1 minute of cooking; drain.

  • 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.

  • Chop the remaining peanuts. Sprinkle servings with chopped peanuts and sesame seeds. Serve with lime wedges.

Nutrition Facts

349 calories; 14 g total fat; 2.3 g saturated fat; 62 mg cholesterol; 587 mg sodium. 764 mg potassium; 29.1 g carbohydrates; 5.5 g fiber; 6 g sugar; 27.7 g protein; 7014 IU vitamin a iu; 52 mg vitamin c; 62 mcg folate; 83 mg calcium; 1 mg iron; 81 mg magnesium;