Recipe: Spicy Peanut Penne (using chicken breast)

SPICY PEANUT PENNE

"Creamy peanut butter makes a bold flavored sauce when mixed with fresh ginger, lime juice and soy sauce. Calories, fat and cholesterol were reduced by:

Using 1% milk thickened with cornstarch instead of heavy cream
Using slightly less peanut butter
Replacing pork with chicken breasts"

1 lb. dried penne or other tubular pasta
3 boneless skinless chicken breast halves, chopped
1/2 tsp. salt
1 green or red bell pepper, chopped
1 Tbsp. cornstarch
2/3 cup 1% milk, divided use
1/4 cup creamy peanut butter
Juice of 2 limes
2 Tbsp. reduced sodium soy sauce
2 Tbsp. honey
2 garlic cloves, chopped
1/2 to 1 tsp. grated or minced fresh ginger (to your own taste)*
1/4 tsp. ground red pepper
1/4 cup chopped fresh chives
3 Tbsp. copped fresh cilantro (optional)

Cook the pasta according to package directions. Drain and set aside.

Coat a large nonstick skillet with nonstick spray and warm over medium high heat. Add the chicken and sprinkle with the salt. Cook, stirring for 4-5 minutes or until he chicken is no longer pink.

Add bell pepper and cook for 2 minutes longer or until tender. Remove the chicken and pepper from pan and set aside.

In a small bowl, dissolve the cornstarch in 2 tablespoons of the milk. Stir in the remaining milk and add to the skillet. Cook, stirring for 1 minute or until thick and bubbly. Cook for 1 minute longer. Reduce the heat to low.

In another small bowl, stir together the peanut butter, lime juice, soy sauce, honey, garlic, ginger and ground red pepper. Stir into the milk mixture until smooth.

Add the chicken and bell pepper along with the chives and cilantro. Add the cooked pasta and toss to coat. Serve immediately.

*The easiest way to prepare fresh ginger is to peel it with a paring knife or edge of a spoon, then finely grate it on a handheld grater.

Makes 6 servings
Source: Healthy Homestyle Cooking