Spicy Chicken Peanut Pasta

By MaryGladys

Ingredients

• 2 tsp peanut oil
• 3 garlic cloves, minced
• 2 tsp minced ginger
• 2 Tbs minced green onions
• 2 Tbs minced jalapeño peppers
• 2 Tbs lite soy sauce
• 1/4 cup low-fat peanut butter
• 1 cup lite coconut milk
• 1/2 tsp Asian chili sauce
• 1 Tbs brown sugar
• 1/4 cup low-fat low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts, halved, and cut into 2" cubes
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup julienned red pepper
• 1/2 cup sliced carrots
• 6 cups cooked capellini pasta

Preparation

Step 1

Heat the oil in a heavy skillet over medium-high heat. Add the garlic, ginger, green onions, and jalapeños and saute for 4 minutes.

Add the soy sauce, peanut butter, coconut milk, chili sauce, and sugar. Bring to a boil, lower the heat, and simmer for 5 minutes. Set the sauce aside.

Heat the broth in another skillet over medium-high heat. Saute the chicken in the broth for 5 minutes.

Add the mushrooms, red peppers, and carrots. Saute until the chicken is done and vegetables are crisp, about 5 to 8 minutes.

Add the chicken and vegetable mixture to the sauce. Toss the peanut sauce with the capellini and serve.