4oz. noyolks Egg Noodles (makes 3 cups cooked)
\n2 tsp. olive oil, divided
\n1 C. thinly sliced onion (I like it chopped)
\n1 C. fresh basil leaves, torn
\n2 C. fresh Spinach leaves, torn
\n2 garlic clove, crushed
\n2 tsp. curry powder
\n1\/2 tsp. salt, optional
\n1\/8 tsp. ground red pepper
\n3\/4 pound skinned, boned chicken breast, cut into 1-inch pieces
\n3\/4 C. light coconut milk<\/p>\n
Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil & spinach, and stir-fry 2 minutes. Remove from pan. Heat 1 tsp. oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. (this will STINK as the curry toasts. Stick it out, its wonderful when done) 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.<\/p>\n
Yield: 3 servings
\nServing size: 1 C. chicken with sauce and 1 C. noodles<\/p>\n
Calories: 344
\nFat: 7.4g
\nFiber 4.7g<\/p>\n
Notes: 1 cup of pasta is more than I normally have for a serving, which makes this a higher calorie dinner than I normally eat. However, I thought the meal was absolutely terrific. The chicken and sauce tasted fabulous, and I will defintely make this again.<\/p>\n
I made a couple changes. First, I omitted the salt, as usual since I watch my sodium intake. I finely diced the onion instead of slicing it, because my hubby doesn’t like large chunks of onion and I knew he wouldn’t like the texture. I also put in about a cup of shredded baby spinach along with the basil. I didn’t have quite 2 cups of the fresh herb, and so I added in the spinach to make up the difference and a little more. Even if I had had enough basil, spinach is a good leafy veggie, and since it wilts down so much when cooked its an easy way to sneak some vegetables into my husbands diet \ud83d\ude09<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
4oz. noyolks Egg Noodles (makes 3 cups cooked) 2 tsp. olive oil, divided 1 C. thinly sliced onion (I like it chopped) 1 C. fresh basil leaves, torn 2 C. fresh Spinach leaves, torn 2 garlic clove, crushed 2 tsp. curry powder 1\/2 tsp. salt, optional 1\/8 tsp. ground red pepper 3\/4 pound skinned, boned chicken breast, cut into 1-inch pieces 3\/4 C. light coconut milk Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and…<\/p>\n