Heart Healthy
This Thai-inspired seven-ingredient chicken dish is filled with delicious Asian flavors that will surely perk up your palate.
Print Recipe
Chicken Curry Skillet with Stir-Fry Veggies and Noodles
-
Servings:
6
Ingredients
-
12 ounces angel hair pasta -
Cooking spray -
1 cup basil OR -
2 teaspoon basil -
1 pound chicken breast OR -
-
8 ounces water chestnuts -
16 ounces stir-fry vegetables -
1 cup coconut milk -
2 teaspoons mild curry powder
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm. -
Lightly spray a large skillet with cooking spray. Cook the basil leaves over high heat for 1 minute, or until wilted. (If using dried basil, add with the chicken.) Cook the chicken for 5 minutes, or until browned, stirring occasionally to turn and break up the pieces. -
Stir in the water chestnuts and vegetables. Cook for 3 to 4 minutes, or until heated through. -
Stir in the coconut milk and curry powder. Cook for 1 minute, or until just warmed. Remove from the heat. Add the pasta, stirring to combine.
Cooking Tip: If you like spicy food, stir in a dash of cayenne or crushed red pepper flakes.
Keep it Healthy: Lite coconut milk has about 60% fewer calories and about 70% less saturated fat compared to regular coconut milk.
Tip: Use the canned lite coconut milk in the ethnic section of your grocery store rather than the refrigerated coconut milk found in the dairy aisle, which is a beverage. Be sure to shake the can before opening it because the coconut milk will have separated.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 339 | |
|---|---|---|
| Total Fat | 4.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 30 mg | |
| Sodium | 79 mg | |
| Total Carbohydrate | 53 g | |
| Dietary Fiber | 10 g | |
| Sugars | 5 g | |
| Protein | 29 g | |
-
Servings:
6
Ingredients
-
12 ounces angel hair pasta -
Cooking spray -
1 cup basil OR -
2 teaspoon basil -
1 pound chicken breast OR -
-
8 ounces water chestnuts -
16 ounces stir-fry vegetables -
1 cup coconut milk -
2 teaspoons mild curry powder
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm. -
Lightly spray a large skillet with cooking spray. Cook the basil leaves over high heat for 1 minute, or until wilted. (If using dried basil, add with the chicken.) Cook the chicken for 5 minutes, or until browned, stirring occasionally to turn and break up the pieces. -
Stir in the water chestnuts and vegetables. Cook for 3 to 4 minutes, or until heated through. -
Stir in the coconut milk and curry powder. Cook for 1 minute, or until just warmed. Remove from the heat. Add the pasta, stirring to combine.
Cooking Tip: If you like spicy food, stir in a dash of cayenne or crushed red pepper flakes.
Keep it Healthy: Lite coconut milk has about 60% fewer calories and about 70% less saturated fat compared to regular coconut milk.
Tip: Use the canned lite coconut milk in the ethnic section of your grocery store rather than the refrigerated coconut milk found in the dairy aisle, which is a beverage. Be sure to shake the can before opening it because the coconut milk will have separated.