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Ingredientes
- 3 Tbsp. vegetable oil
- 6 x garlic cloves, chopped
- 3 x jalapeno chilies, seeded and chopped
- 1 1/2 c. unsweetened coconut lowfat milk
- 1/3 c. smooth peanut butter
- 1/3 c. soy sauce
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sesame oil
- 2 Tbsp. chopped, peeled fresh ginger
- 1 Tbsp. honey
- 1 1/2 tsp Tabasco sauce
- 3/4 c. diced red bell pepper
- 1/2 c. sliced mushrooms
- 1/2 c. minced green onions
- 1 lb skinless, boneless chicken breast halves, cut into 1/4
- 1 x inch,
- 1 x wide strips
- 1 lb linguine
Direcciones
- Heat 2 Tbsp. oil in heavy large saucepan over medium heat. Add in garlic and jalapenos; sauteeuntil tender but not brown, about 3 min. Add in the coconut lowfat milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and Tabasco and mix well, till smooth. Bring to a simmer. Take off heat and season (if needed) with salt and pepper. (I added pepper, but didn't think it needed salt!) You can stop at this point, if you like and chill for up to 24 hrs.
- Heat 1 tbsp. oil in a heavy skillet over medium-high heat. Add in the red pepper, mushrooms and green onions and cook for about 3 min. Add in the skinless, boneless chicken and cook till done. (About 5 min.) Add in this to the sauce.
- Cook the pasta in a pot of salted, boiling water till tender, but not overdone. Drain. Bring sauce to a simmer and pour over pasta. Toss well till coated. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 884 | |
| Calories from Fat 309 | 35% |
| Total Fat 35.87g | 45% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.29g | |
| Cholesterol 43mg | 14% |
| Sodium 1370mg | 57% |
| Potassium 832mg | 24% |
| Total Carbs 102.18g | 27% |
| Dietary Fiber 7.6g | 25% |
| Sugars 12.25g | 8% |
| Protein 40.13g | 64% |
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