Source:

Lisa

Serves/Makes:6

Ingredients

• 2 tsp (10 ml) peanut oil
• 3 garlic cloves, minced
• 2 tsp (10 ml) minced ginger
• 2 tbsp (30 ml) minced green onions
• 2 tbsp (30 ml) minced jalape o peppers
• 2 tbsp (30 ml) lite soy sauce
• 1/4 cup (60 ml) low-fat peanut butter
• 1 cup (225 ml) lite coconut milk
• 1/2 tsp (2 ml) Asian chili sauce
• 1 tbsp (15 ml) brown sugar
• 1/4 cup (60 ml) low-fat low-sodium chicken broth
• 1-1/2 lbs (.7 kg). boneless skinless chicken breasts, halved, and cut into 2" cubes
• 1/2 cup (125 ml) sliced shiitake mushrooms
• 1/2 cup (125 ml) julienned red pepper
• 1/2 cup (125 ml) sliced carrots
• 6 cups (1425 ml) cooked capellini pasta

Preparation

• Heat the oil in a heavy skillet over medium-high heat.
• Add the garlic, ginger, green onions, and jalape os and saute for 4 minutes.
• Add the soy sauce, peanut butter, coconut milk, chili sauce, and sugar.
• Bring to a boil, lower the heat, and simmer for 5 minutes. Set the sauce aside.
• Heat the broth in another skillet over medium-high heat.
• Saute the chicken in the broth for 5 minutes.
• Add the mushrooms, red peppers, and carrots.
• Saute until the chicken is done and vegetables are crisp, about 5 to 8 minutes.
• Add the chicken and vegetable mixture to the sauce.
• Toss the peanut sauce with the capellini and serve.

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