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Singapore Chicken Pasta
- 250 g penne pasta
- 1-2 tablespoons lime juice
- 2-3 tablespoons sweet chilli sauce
- ¼ cup chopped basil leaves
- 2 tablespoons chopped fresh mint
- ¼ cup chopped fresh coriander
- 1 cup chopped rocket leaves
- freshly ground black pepper
- 500 g skinless chicken breast fillets, fat removed
- 1-2 tablespoons soy sauce
- 1 small onion, chopped
- ½ red capsicum, sliced
- 2 medium tomatoes, chopped
- ¼ cup coriander leaves to garnish
Cook pasta according to directions on packet. Drain and return to pot. Toss a little lime juice and sweet chilli sauce through to moisten. Add chopped herbs and rocket and stir through. Season with black pepper.
Chop chicken breasts into bite-sized pieces and cook in a little soy sauce in a non-stick pan until browned. Remove chicken from pan and set aside.
Add a little more soy sauce to pan. Add remaining chilli sauce, onion, capsicum and tomatoes and cook until onion is soft. Add chicken to pan and cook until chicken is cooked through. Add chicken and vegetables to pasta and gently stir over medium heat to reheat pasta. Add extra soysauce, lime juice, chilli sauce to taste. Garnish with coriander.
Serves 6
Per serve: Kilojoules: 987 Calories: 236
Fat: 2.6 g Saturated fat: 0.5 g Fibre: 3.3 g
Carbohydrate: 27.7 g Protein: 24.3 g
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