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Pasta chicken breast halves red pepper snow peas carrot sauce low-fat chicken broth peanut butter fresh cilantro fresh basil sugar gingerroot lemon zest sesame oil cornstarch garlic ground cumin red pepper
Viewed: 26 - Published at: 6 years agoIngredients
- 12 ounces uncooked fettuccine pasta
- 4 boneless skinless chicken breast halves, cut into thin strips
- 1 large red pepper, cut into thin strips
- 2 cups snow peas, cut in half diagonally
- 1 large carrot, cut into thin strips
- Sauce
- 1/2 cup low-fat chicken broth
- 1/4 cup reduced-fat peanut butter
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 2 teaspoons grated gingerroot
- 2 teaspoons grated lemon zest
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
Method
- Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
- Cook fettucine according to package directions. Drain well and keep warm.
- While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
- Add chicken and cook until no longer pink.
- Add red pepper, snow peas and carrots.
- Cook and stir for three more minutes, until vegetables are tender-crisp.
- Add sauce.
- Cook until bubbly and thickened.
- Remove from heat, stir in cooked fettucine, and serve immediately.
