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Prep and Cook time: 30 minutes
Makes: 4 to 6 servings
Plump pieces of chicken and fresh fettuccine simmer in a rich, curry-spiked coconut milk sauce. To accompany the dish, steam whole green beans until tender-crisp, then drizzle them with fragrant Asian sesame oil just before serving. End with scoops of refreshing pineapple sorbet and crisp almond cookies.
Ingredients
1 pound boned, skinned chicken breasts
2 packages (9 oz. each) fresh Egg Fettuccine
1 can (14 oz.) coconut milk
2 tablespoons prepared Thai peanut sauce
1 to 2 tablespoons curry powder
2 to 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 tablespoon sugar
1 tablespoon Rice Vinegar
3 tablespoons minced fresh basil leaves or cilantro
Instructions
1. In a covered 5- to 6-quart nonstick pan over high heat, bring 3
quarts water to a boil. Meanwhile, rinse chicken and pat dry. Thinly slice
chicken crosswise into 1/4-inch strips; set aside.
2. Stir fettuccine into boiling water; cook, uncovered, until pasta is
barely tender to bite, 2 to 3 minutes. Drain pasta, rinse with hot water,
then drain again and set aside.
3. Rinse pan and set over medium-high heat. Stir in 1/2 cup coconut milk,
peanut sauce, and curry powder. Add chicken; stir until no longer pink in
center (cut to test), 3 to 4 minutes. Add remaining coconut milk, 1/2 cup
water, 2 tablespoons fish sauce, sugar, and vinegar; mix.
4. Add fettuccine to pan; mix until noodles are hot throughout, about 4
minutes. Add more fish sauce, if desired, and the basil leaves. Mix
gently, then serve.
Nutritional Information
Per serving: 493 cal., 34% (167 cal.) from fat; 28 g protein; 18 g fat (13 g sat.); 54 g carbo (0.6 g fiber); 347 mg sodium; 109 mg chol.
