Lunch: Chicken and Fettuccine in Galangal Coconut Sauce (Malaysian Laksa)

This recipe includes superfoods such as:

Chicken Breast, Nuts

Health benefits of Chicken and Fettuccine in Galangal Coconut Sauce (Malaysian Laksa)

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup medium-diced butternut squash
Salt
3 tablespoons extra-virgin olive oil
1/3 cup curry laksa paste, such as Dollee
2 tablespoons ground macadamia or cashew nuts
2 small zucchini, quartered lengthwise and sliced
3 cups coconut milk
2 cups chicken stock
1 1/2 pounds boneless chicken breast, cut into thin pieces
1 pound fettuccine
1 lime, cut into wedges
Sambal oelek, for garnish

Instructions

Bring a pot of water to a boil and prepare an ice water bath. Blanch the squash in the boiling water for 2 minutes, then transfer to the ice water bath to stop the cooking process. Drain and set aside. Bring a large pot of water to a boil and season with salt. Meanwhile, heat the olive oil in a large high-sided skillet over medium heat. Add the curry laksa paste and cook until the oil separates from the paste, about 3 minutes. Add the blanched butternut squash, ground nuts and zucchini and stir. Slowly stir in the coconut milk and chicken stock and bring to a simmer. Add the chicken and continue to simmer until the chicken is cooked, 8 to 10 minutes. While the curry is simmering, cook the fettuccine in the salted boiling water until just al dente according to the package directions. Drain the fettuccine. To serve, divide the fettuccine among serving bowls. Top with the chicken and vegetables, and pour the sauce over the fettuccine. Garnish each bowl with lime wedges and a dash of sambal oelek.

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