Saturday, February 26, 2011

Thai Chicken Pasta Salad

This was good. The original recipe called for peanuts to sprinkle over, but I opted to save some fat and calories and leave those out. There's plenty of peanut flavor in the dressing alone.

Thai Chicken Pasta Salad
1 pound shredded cabbage
2 cups roasted chicken breast meat
1/2 cup cilantro
5 ounces spaghetti, Smart Taste, uncooked
1/2 cup honey roasted peanut butter
3 tablespoons water
3 tablespoons lime juice
2 tablespoons molasses
3 tablespoons low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon red pepper flakes

Boil spaghetti as directed on package. Combine shredded cabbage, chicken and cilantro in large bowl.
In small bowl, combine peanut butter, water, lime juice, molasses, soy sauce, rice vinegar, olive oil and red pepper flakes.
After pasta is done, rinse, cool and add to cabbage. Pour peanut butter mixture over cabbage mixture and combine well.

Yield: 6 servings. Per serving (about 2 cups)= 346 Calories; 16g Fat (39.8% calories from fat); 23g Protein; 32g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 438mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

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