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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Read the full recipe after the video.

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

350 calories; protein 27.7g; carbohydrates 29.1g; dietary fiber 5.5g; sugars 5.9g; fat 14g; saturated fat 2.3g; cholesterol 62.1mg; vitamin a iu 7014.3IU; vitamin c 51.7mg; folate 61.6mcg; calcium 82.7mg; iron 1.4mg; magnesium 80.8mg; potassium 763.8mg; sodium 587.1mg.
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Reviews (1)

Rating: 4 stars
12/21/2020
Tastes good. Came together quickly. Read More