Pasta recipes

Chicken-Peanut Pasta

Course : Pasta
Serves: 6

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Ingredients:

2 teaspoons sugar

1 1/2 teaspoons cornstarch

2 teaspoons gingerroot peeled, minced

1/2 cup water

3 tablespoons soy sauce

1 1/2 teaspoons white vinegar

1/8 teaspoon hot sauce

4 cloves garlic minced

1 pound kip filets -- cut into thin strips

1 teaspoon vegetable oil

1 cup green onions minced

1 1/2 cups fresh snow peas -- (1 box frozen)

4 cups hot cooked fusilli -- cooked w/o saltandfat

1 teaspoon dark sesame oil

1 teaspoon soy sauce

1/3 cup unsalted dry-roasted peanuts

Preparation / Directions:

Combine first 8 ingredients (sugar through garlic) in a large bowl; stir well. Add chicken; toss gently to coat. Cover and chill 1 hour. Remove chicken from marinade, reserving marinade. Heat vegetable oil in a large skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Add reserved marinade, green onions, and snow peas. Stir-fry 2 minutes or until slightly thickened. Remove from heat. Combine fusilli, sesame oil, and 1 tsp soy sauce in a large bowl. Toss gently to coat. Add chicken mixture and peanuts, tossing gently. Note: I made this with frozen tofu. Only marinated it for about 20 minutes.

Nutritional Information:

Cal 273 (23% from fat); Prot 24.5g / Fat 6.9g (Sat 1g, Mono 3.4g, Poly 1.7g) / Carb 28g / Fiber 2.9g / Chol 44mg / Iron 2.7mg / Sod 325mg / Calc 48mg

Chicken-Peanut Pasta

Ingredients:

Preparation / Directions:

Nutritional Information:

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