Recipes

Chicken Curry Skillet with Stir-Fry Veggies and Noodles

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Chicken Curry with Stir Fried Veggies

Chicken Curry Skillet with Stir-Fry Veggies and Noodles

Recipe and Photo Courtesy The American

Ingredients:

  • 12 oz packaged, whole wheat angel hair or capellini pasta
  • 1 cup washed, fresh basil
  • 1 lb lean ground chicken breast
  • 8 oz canned, no salt-added water chestnuts, drained and rinsed
  • 16 oz frozen stir-fry vegetable mix, thawed
  • 1 cup light coconut milk
  • 2 tsp mild curry powder

Directions:

  1. Cook pasta according to package directions (omitting the salt and fat). Drain pasta in a colander.
  2. Coat a large pan with cooking spray and add the basil leaves. Cook over high heat until wilted. Add the chicken, breaking meat up with a spatula. Stir and cook until completely cooked through.
  3. Add water chestnuts, vegetables and stir. Cook until warmed through (about 3-4 minutes.
  4. Add coconut milk and curry powder. Stir to combine and cook until just warm. Remove from heat and stir in the cooked noodles. Serve and Enjoy!

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