Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This simple, Asian-inspired pasta toss contains less fat and sodium than similar take-out fare without sacrificing its flavor. For added taste, toast the sesame seeds first.

Maureen Callahan
Recipe by Cooking Light January 2007

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid.

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  • Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).

  • Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; sauté 3 minutes. Add carrots and onions; sauté 2 minutes or until chicken is done. Stir in broth mixture.

  • Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.

Nutrition Facts

480 calories; calories from fat 23%; fat 12g; saturated fat 1.7g; mono fat 6.2g; poly fat 3g; protein 33.5g; carbohydrates 57.6g; fiber 5.3g; cholesterol 50mg; iron 3.4mg; sodium 538mg; calcium 58mg.
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