About $2.17 per serving
¾ (16-ounce) package whole-wheat angel hair or capellini pasta
1 cup washed basil leaves or 2 teaspoons dried basil
1 pound lean ground chicken breast
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 (16-ounce) bag frozen stir-fry vegetables or mixed vegetables (thawed)
1 cup light coconut milk
2 teaspoons mild curry powder
- Cook pasta according to package directions (omitting the salt and fat). Drain pasta in colander.
- Coat a large pan with cooking spray. Add basil leaves, and cook over high heat until wilted, about 1 minute. Add chicken, breaking meat up with spatula. (If using dried basil, skip first step and add with meat.) Stir and cook until done, about 5 minutes.
- Add water chestnuts and vegetables, and stir. Cook until warm, 3 to 4 minutes.
- Add coconut milk and curry powder. Stir to combine and cook until just warm, about 1 minute. Remove from heat, add noodles, stirring to coat with mixture. Serve.
Cooking Tips: Add a dash of cayenne powder or crushed red pepper flakes if you want a little spiciness in the curry.
Keep it Healthy: Light coconut milk has 60% less calories and fat than regular coconut milk.
Tips: When using coconut milk, always be sure to shake the can before using because the coconut milk will have separated.
|Total Fat||4.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||0.5 g|
|Monounsaturated Fat||0.0 g|
|Cholesterol ||30 mg|
|Dietary Fiber||10 g|
|Total Sugars||5 g|
|Protein ||29 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.