Low Fat Chicken Coconut Pasta
Indulge in the creamy, flavorful goodness of Low Fat Chicken Coconut Pasta, a guilt-free twist on comfort food that’s perfect for weeknight dinners. This wholesome recipe combines tender bite-sized pieces of lean chicken breast with al dente whole grain pasta, all tossed in a luscious light coconut milk and low-sodium chicken broth sauce. Infused with aromatic garlic, fresh ginger, and vibrant red bell pepper, this dish bursts with bright, refreshing flavors. A squeeze of fresh lime juice and a sprinkle of cilantro and green onions take it to the next level. Healthy, satisfying, and ready in just 35 minutes, this recipe is a must-try for anyone looking to enjoy delicious low-fat pasta dishes.
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Ingredients
- 2 pieces Lean boneless, skinless chicken breasts
- 8 ounces Whole grain pasta
- 1 cup Light coconut milk
- 1 cup Low sodium chicken broth
- 2 teaspoons Olive oil
- 3 cloves Garlic
- 1 medium Red bell pepper
- 1 teaspoon Fresh ginger
- 3 stalks Green onions
- 1 whole Lime
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Begin by preparing your ingredients: Mince the garlic, grate the ginger, thinly slice the red bell pepper, chop the green onions and cilantro, and cut the lime into wedges.
Step 2
Cut the chicken breasts into bite-sized pieces, about 1-inch cubes, and season with salt and black pepper.
Step 3
In a large pot of salted water, cook the whole grain pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
Step 4
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove and set aside.
Step 5
In the same skillet, add the garlic, ginger, and red bell pepper. Sauté for 2-3 minutes until aromatic and the bell pepper starts to soften.
Step 6
Reduce the heat to medium and pour in the light coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.
Step 7
Add the cooked chicken back into the skillet along with the cooked pasta and reserved pasta water. Toss everything to coat in the sauce.
Step 8
Add half of the chopped green onions and cilantro into the skillet. Squeeze the juice of half a lime over the pasta and toss again.
Step 9
Taste and adjust seasoning if needed. Serve the pasta hot, garnished with the remaining green onions and cilantro, and lime wedges on the side.
Nutrition Facts
| Serving size | (1336.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1322.5 |
| Total Fat 54.3g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 2055.2mg | 0% |
| Total Carbohydrate 86.8g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 11.6g | |
| Protein 127.8g | 0% |
| Vitamin D 45.2IU | 0% |
| Calcium 202.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2112.2mg | 0% |
Source of Calories