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Ingredientes
- 4 ounce skinless boneless chicken breasts bake, cold, slice for food processor
- 1 tsp teriyaki sauce optional
- 1/2 x sweet potato baked and cooled pulp only
- 1 lrg garlic clove peeled, smashed
- 1/2 tsp chopped ginger (a nickel slice)
- 1/4 tsp chicken bouillon granules pepper to taste
- 1 1/2 Tbsp. skim lowfat milk or possibly broth
- 16 x won-ton wrappers Curry Sauce see recipe
- 1 1/2 c. pea pods sugar snaps
Direcciones
- A fusion dish of Asian flavors which got a good review. "This is a 'jump up and kiss the cook' spicy recipe. Do it again!" 415 cals; 13% CFF (MC estimate). Dairy is not essential to the taste of this dish.
- Measure the lowfat milk. Put chicken, teriyaki, and potato pulp in processor fitted with metal blade. Add in garlic, ginger, bouillon and pepper. Pulse to finely chop; add in lowfat milk through the chute to quickly form apaste.
- Spoon about 1-1/2 tsp. of the mix onto won-ton wrapper
- (see tip); brush edges with water. Fold diagonally to make a triangle, rolling, to remove unwanted air pockets. Repeat for total of 16 ravioli (8 Heat 2-3 qts water to boiling in large stock pan; add in 8 ravioli. Make sure which 'dropped' ravioli don't get stuck to the pan bottom. Boil for about 4 to 5 min. Remove to a serving dish. Keep hot in a 350F/180C oven while you make the next batch.
- Presentation: serve each diner 8 ravioli, 1/2 c. Curry Sauce and 3/4 c. sugar snap peas.
- TIPS: While the water is coming to a boil, prepare the sauce
- (see recipe). Transfer paste to a cutting board and shape it into a rectangle then cut the rectangle into 16 pcs.
- Idea from
- ofa series.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 2 servings | |
| Calories 116 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 784mg | 33% |
| Potassium 372mg | 11% |
| Total Carbs 13.9g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.74g | 3% |
| Protein 14.36g | 23% |
