Chicken Curry Skillet with Stir-Fry Veggies and Noodles

Updated:Apr 16,2014


SCwH-Chicken Curry Skillet with Stir-Fry Veggies and Noodles

Chicken Curry Skillet with
Stir-Fry Veggies and Noodles



6 servings

About $2.17 per serving

¾ (16 oz.) package whole wheat angel hair or capellini pasta
Cooking spray
1 cup washed basil leaves or 2 teaspoons dried basil
1 pound lean ground chicken breast
1 (8 oz.) can sliced water chestnuts, drained and rinsed
1 (16 oz.) bag frozen stir-fry vegetables or mixed vegetables (thawed)
1 cup light coconut milk
2 teaspoons mild curry powder

  1. Cook pasta according to package directions (omitting the salt and fat). Drain pasta in colander.
  2. 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.
  3. Add water chestnuts and vegetables, and stir. Cook until warm, 3 to 4 minutes.
  4. 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.

Per serving:
Total Fat4.0 g
Saturated Fat1.5 g
Trans Fat0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat0.0 g
Cholesterol 30 mg
Sodium79 mg
Carbohydrates53 g
Dietary Fiber10 g
Total Sugars5 g
Protein 29 g

Recipe copyright © 2014 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