Recipe by Cooking Light November 1999


Recipe Summary

2 servings (serving size: 1 cup chicken with sauce and 1 cup noodles)


Ingredient Checklist


Instructions Checklist
  • Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil, and stir-fry 2 minutes. Remove from pan, and keep warm.

  • Heat 1 teaspoon oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. Add chicken, and stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Stir in basil mixture, and toss well. Serve over noodles.

Nutrition Facts

475 calories; calories from fat 26%; fat 13.5g; saturated fat 4.7g; mono fat 3.6g; poly fat 3.9g; protein 35.9g; carbohydrates 51.4g; fiber 5.3g; cholesterol 119mg; iron 4.7mg; sodium 709mg; calcium 122mg.