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Nutritional Facts
Serving Size 4oz (360g)
Serving Per Recipe 6

Amount Per Serving
Calories 470 Calories from Fat 150

% Daily Value *
Total Fat 17g 26%
     Saturated Fat 4.5g 23%
Cholesterol 50mg 17%
Sodium 680mg 28%
Total Carb. 53g 18%
     Dietary Fiber 4g 16%
     Sugars 4g
Protein 25g

Vitamin A 2%
Vitamin C 20%
Calcium 2%
Iron 15%

* Percent Daily Values based on a 2,000 calorie diet.


Pasta With Chicken And Peanut Sauce

Serves 6

1 can (14 1/2 ounces) chicken broth
2 tablespoons lite soy sauce
2 tablespoons white wine
1 tablespoon cornstarch
1/4 teaspoon red or cayenne pepper
1/4 cup peanut butter
1 tablespoon peanut oil
2 garlic cloves
1 teaspoon ground ginger
1/2 cup chopped onions
22 1/2 ounces spaghetti, cooked without salt
2 scallions, tops and bulbs
1 pound boneless chicken breast without skin
1 cup diced celery
3/4 cup mushroom pieces
1/2 cup chopped sweet pepper


Cut chicken into bite-size pieces; set aside. For sauce, in a medium mixing bowl stir together chicken broth, soy sauce, wine, cornstarch, and pepper. Blend in peanut butter. Set aside. Preheat a large skillet over high heat. Add peanut oil. Stir-fry garlic and ginger in hot oil for 15 seconds. Add onion, celery, mushrooms, and green pepper; stir-fry 2 to 3 minutes or until onion is tender. Remove vegetables from the skillet. Add half of the chicken to the skillet. Stir-fry about 3 minutes or until done. Repeat with remaining chicken. Return all the chicken to the skillet. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Return vegetables to skillet; stir to coat with sauce. Heat through. Serve atop cooked pasta. Sprinkle with sliced scallions. Serve with sliced papaya if desired.

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