Chicken Curry Skillet with Stir-Fry Veggies and Noodles
- 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.
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 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
- 30 mg
- 79 mg
- 53 g
- 10 g
- 5 g
- 29 g
Recipe copyright © 2015 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.