An easy, satisfying Thai chicken pasta.
16 oz boneless chicken breast fillets
1 1/2 cups water
1 can chicken broth
2 tbsps low sodium soy sauce
4 tbsp light Catalina dressing
8 oz dry fettuccine
2 cups broccoli florets
2 cups strips or slices carrots
2 tbsps peanut butter
1. Heat 2 tablespoons of the dressing in large skillet on medium heat.
2. Add chicken; cook and stir 5 minutes or until cooked through.
3. Stir in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti; cover. Simmer 5 minutes.
4. Add vegetables; mix lightly. Simmer, covered, 4 to 6 minutes or until fettuccine is tender.
5. Note: each serving is 3/4 cup.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 328 kcal | ||
Fat 5.03 g | ||
Carbohydrate 44.31 g | ||
Protein 25.39 g | ||
Iron 42 mg | ||
Calcium 22 mg | ||
Cholesterol 40 mg | ||
Monounsaturated Fat 1.35 g | ||
Polyunsaturated Fat 1.11 g | ||
Saturated Fat 0.8 g | ||
Sodium 1194 mg | ||
Sugar 6.96 g | ||
Potassium 266 mg | ||
Vitamin A 820 mcg | ||
Vitamin C 32 mg | ||
Fiber 4.1 g |
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