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Thai Chicken Pasta


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  Recipe by Spark Recipes

Serves: 7


  • 8 oz. Whole Wheat Udon Noodles or linguine
  • 3 Tbsp low sodium Soy Sauce
  • 2 Tbsp reduced fat peanut butter
  • 1 Tbsp cornstarch
  • ¾ cup fat free chicken stock
  • Crushed red pepper, to taste
  • 2 boneless, skinless chicken breasts
  • 1 Tbsp canola oil
  • ½ tsp sesame oil


Cook noodles according to package directions; drain.

Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper.

Heat the canola and sesame oil in a frying pan. Dice chicken and cook through in the oils (about 5-8 minutes). Add stock mixture, bring to a boil. Simmer sauce until thickened, about 8 minutes.

Toss with cooked noodles.
  Spicy Thai Chicken Pasta

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
3.0 g
     Saturated Fat
0.6 g
     Polyunsaturated Fat
0.2 g
     Monounsaturated Fat
0.1 g
20 mg
566 mg
315 mg
Total Carbohydrate
19 g
     Dietary Fiber
2.5 g
2.9 g
13 g

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