Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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


Recipe Summary

20 mins
40 mins


Ingredient Checklist


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

  • 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

1 1/4 cup
323 calories; protein 30.4g; carbohydrates 26.9g; dietary fiber 3.8g; sugars 3.8g; fat 10.6g; saturated fat 4.3g; cholesterol 73.2mg; vitamin a iu 199.8IU; vitamin c 7.7mg; folate 11.9mcg; calcium 36.3mg; iron 1.7mg; magnesium 57.3mg; potassium 417.3mg; sodium 125.3mg.