Chicken Curry Skillet with Stir-Fry Veggies and Noodles

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Chicken Curry Skillet with Stir-Fry Veggies and Noodles

This Thai-inspired seven-ingredient chicken dish is filled with delicious Asian flavors that will surely perk up your palate.

Ingredients

Servings  6  

  • 13.25 to 16 ounces whole-wheat angel hair, thin spaghetti, or capellini
  • Cooking spray
  • 1 cup fresh basil leaves OR
  • 2 teaspoons dried basil, crumbled
  • 1 pound ground skinless chicken breast OR
  • 1 pound ground skinless turkey breast
  • 1 8-ounce can water chestnuts, rinsed and drained
  • 16 ounces frozen stir-fry vegetables or mixed vegetables, thawed
  • 1 cup lite coconut milk
  • 2 teaspoons mild curry powder

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.
  2. Lightly spray a large skillet with cooking spray. Cook the basil leaves over high heat for 1 minute, or until wilted. (If using dried basil, add with the chicken.) Cook the chicken for 5 minutes, or until browned, stirring occasionally to turn and break up the pieces.
  3. Stir in the water chestnuts and vegetables. Cook for 3 to 4 minutes, or until heated through.
  4. Stir in the coconut milk and curry powder. Cook for 1 minute, or until just warmed. Remove from the heat. Add the pasta, stirring to combine.

Cooking Tip: If you like spicy food, stir in a dash of cayenne or crushed red pepper flakes.

Keep it Healthy: Lite coconut milk has about 60% fewer calories and about 70% less saturated fat compared to regular coconut milk.

Tip: Use the canned lite coconut milk in the ethnic section of your grocery store rather than the refrigerated coconut milk found in the dairy aisle, which is a beverage. Be sure to shake the can before opening it because the coconut milk will have separated.

Nutrition Facts

Chicken Curry Skillet with Stir-Fry Veggies and Noodles

CaloriesCalories

339 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

10g Per Serving

Cost Per ServingCost Per Serving

$2.17

Nutrition Facts

Calories 339
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 30 mg
Sodium 79 mg
Total Carbohydrate 53 g
Dietary Fiber 10 g
Sugars 5 g
Protein 29 g

 

This Thai-inspired seven-ingredient chicken dish is filled with delicious Asian flavors that will surely perk up your palate.

Nutrition Facts

Chicken Curry Skillet with Stir-Fry Veggies and Noodles

CaloriesCalories

339 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

10g Per Serving

Cost Per ServingCost Per Serving

$2.17
×
Calories 339
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 30 mg
Sodium 79 mg
Total Carbohydrate 53 g
Dietary Fiber 10 g
Sugars 5 g
Protein 29 g

Ingredients

Servings  6  

  • 13.25 to 16 ounces whole-wheat angel hair, thin spaghetti, or capellini
  • Cooking spray
  • 1 cup fresh basil leaves OR
  • 2 teaspoons dried basil, crumbled
  • 1 pound ground skinless chicken breast OR
  • 1 pound ground skinless turkey breast
  • 1 8-ounce can water chestnuts, rinsed and drained
  • 16 ounces frozen stir-fry vegetables or mixed vegetables, thawed
  • 1 cup lite coconut milk
  • 2 teaspoons mild curry powder

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.
  2. Lightly spray a large skillet with cooking spray. Cook the basil leaves over high heat for 1 minute, or until wilted. (If using dried basil, add with the chicken.) Cook the chicken for 5 minutes, or until browned, stirring occasionally to turn and break up the pieces.
  3. Stir in the water chestnuts and vegetables. Cook for 3 to 4 minutes, or until heated through.
  4. Stir in the coconut milk and curry powder. Cook for 1 minute, or until just warmed. Remove from the heat. Add the pasta, stirring to combine.

Cooking Tip: If you like spicy food, stir in a dash of cayenne or crushed red pepper flakes.

Keep it Healthy: Lite coconut milk has about 60% fewer calories and about 70% less saturated fat compared to regular coconut milk.

Tip: Use the canned lite coconut milk in the ethnic section of your grocery store rather than the refrigerated coconut milk found in the dairy aisle, which is a beverage. Be sure to shake the can before opening it because the coconut milk will have separated.

 


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