| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Low fat, Pasta, Sauce | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Ground chicken |
| 1 | Carrot — cut in 1/4" dice | |
| 1 | Zucchini — cut in 1/4" | |
| Dice | ||
| 4 | Shallots — minced | |
| 1 | Jalapeno — seeded and | |
| Minced | ||
| 1 | tb | Grated fresh ginger |
| 2 | Cloves garlic — minced | |
| 3/4 | c | Chicken broth |
| 1 | tb | Soy sauce |
| 1 | tb | Fish sauce |
| 1 | tb | Lime juice |
| 1 | ts | Sugar |
| 1/2 | c | Fresh basil — chopped |
| 1 | lb | Fresh pasta, linguine |
INSTRUCTIONS
Cook ground chicken, carrot, zucchini, shallots, chile, ginger and garlic in nonstick skillet brushed lightly with oil over medium heat until chicken loses its pink color, about 5 minutes. Drain off any liquid. Add stock, soy, fish sauce, lime juice and sugar. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in basil and cook until wilted. Keep warm. Cook pasta, drain well and return to pot. Add sauce and toss well. Serve with additional fresh basil sprinkled over top if desired. Serves 4. Calories: 143, Fat: 5 grams per serving. This recipe found on the web in July 1996 at Low-Fat Lifestyle Forum Home Page http://www.wco.com/~mardiw/lowfat.htm Posted to MC-Recipe Digest V1 #158 Date: Wed, 17 Jul 1996 13:36:54 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Compiled by Low-Fat Lifestyle Forum
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