Thai Chicken And Vegetables In Peanut Sauc
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Poultry | 4 | Servings |
INGREDIENTS
| 6 | oz | Uncooked angel hair pasta or |
| or fine Chinese noodles | ||
| 2 | t | Oil |
| 3/4 | lb | Boneless, skinless chicken |
| cut into 1/2" strips | ||
| 1 | 1-lb Green Giant American | |
| Mixtures Seattle Style | ||
| Frozen Cauliflower Sugar | ||
| Snap Peas and Carrots | ||
| 1 | Jar, 12-14 oz Thai peanut | |
| sauce | ||
| 1/4 | c | Dry-roasted peanuts, chopped |
INSTRUCTIONS
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until chicken is no longer pink. Stir in frozen vegetables and peanut sauce. Bring to a boil. Reduce heat; cover and simmer 7-10 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over pasta; sprinkle with peanuts. CALORIES: 600 SODIUM: 1360MG CHOLESTEROL: 60MG FAT: 27G CARBOHYDRATE: 56G SAT: 6G From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 263.8mg
Potassium: 202.1mg
Carbohydrates: 34g
Fiber: 1.8g
Sugar: <1g
Protein: 9.3g