Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 0
  • 5 star values: 10

"My husband pronounced this restaurant quality!" Serve this much-loved chicken dish to your family for a restaurant-inspired evening in.

Recipe by Cooking Light June 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

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  • To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

Nutrition Facts

216 calories; calories from fat 18%; fat 4.3g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.4g; protein 20g; carbohydrates 25.9g; fiber 3.6g; cholesterol 44mg; iron 1.9mg; sodium 724mg; calcium 52mg.
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