This Thai-inspired seven-ingredient chicken dish is filled with delicious Asian flavors that will surely perk up your palate.
Chicken Curry Skillet with Stir-Fry Veggies and Noodles
Calories339 Per Serving
Protein29g Per Serving
Fiber10g Per Serving
Cost Per Serving$2.17
|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|
|Total Carbohydrate||53 g|
|Dietary Fiber||10 g|
13.25 to 16 ounces whole-wheat angel hair, thin spaghetti, or capellini
1 cup fresh basil leavesOR
2 teaspoons dried basil, crumbled
1 pound ground skinless chicken breastOR
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
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.
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.
Stir in the water chestnuts and vegetables. Cook for 3 to 4 minutes, or until heated through.
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.