Low Fat Chicken Coconut Pasta
Creamy yet light, this Low Fat Chicken Coconut Pasta is the perfect blend of indulgence and health-conscious cooking. Featuring tender bites of seasoned chicken breast, nutrient-packed whole grain pasta, and a silky sauce made with light coconut milk and low-sodium chicken broth, this recipe delivers big on flavor without weighing you down. Aromatic garlic, fresh ginger, and vibrant red bell pepper create layers of savory goodness, while a squeeze of lime and a sprinkle of fresh cilantro brighten every bite. Quick and easy, with just 35 minutes from start to finish, this dish is ideal for busy weeknights. Healthy, creamy chicken pasta has never been this satisfying! Serve with lime wedges for an extra zesty touch.
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Recipe Information
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
Instructions
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.
Cut the chicken breasts into bite-sized pieces, about 1-inch cubes, and season with salt and black pepper.
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.
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.
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.
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.
Add the cooked chicken back into the skillet along with the cooked pasta and reserved pasta water. Toss everything to coat in the sauce.
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.
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
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 11.6 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 202 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
