Chicken Fettuccini with Peanut Sauce

Chicken Fettuccini with Peanut Sauce

I am so excited to welcome Linda from With A Blast – many of you know Linda from Freedom Fridays with All My Bloggy Friends! Linda and I go waaaayyyyyy back! She was one of my first bloggy friends and although miles and continents might separate us, we are kindred spirits! She’s like the sister I always wanted, but never had! She shares awesome family recipes and her desserts are totally scrumptious! My family loves her Best Ever Chicken Pie – which reminds me, I need to add it to our menu again soon! Be sure to stop by her blog and enter to win the NINJA Supra Kitchen System that she is giving away! Round out dinner by checking out Cupcakes & Kale Chips for some Healthy Desserts or The NY Melrose Family for some Healthy Snack Ideas in our #EatHealthy15 Series.

Hey, there Love Bakes Good Cakes readers! Linda here from With A Blast and I am sharing a delicious, filling pasta dish with you today. This Chicken Fettuccini with Peanut Sauce does not really require any side dishes, but I like to always add at least a small crunchy salad.

I have to admit I was a bit stumped on ideas for a healthy dinner when Jamie at first mentioned this amazing series, seeing as I am still in the Festive season/mood, and you do not want me starting on all the dishes we have had these past few weeks. Let’s see if we can change that, or at least try to cook a little healthier in 2015. Oils and salt are, of course, the biggest culprits and should be avoided or substituted whenever possible.

A healthy alternative

Avocado Oil is rich in Omega-3 fatty acids which is good for you and this specific brand I am using today, is also free of any cholesterol. Both of these should be labelled on any good quality oil and it would only take you a second or two to scan the label and see which Oils are the goodies, and the ones that are really bad news for eating healthier.

With this Chicken Fettuccini with Peanut Sauce dish, I try to cut down any frying as much as I can and also use no extra Salt. Do not worry, the Sauce combination makes up more than enough for the Pasta not to taste dull. You will note that the Bell Pepper also does not get cooked in any way, which is great, no frying and no loss of necessary nutrients. Instead, the Bell Pepper gets softened by the boiled water from the Pasta, which of course adds even a little more nutrients from the Pasta {which would have gone lost if drained as usual} I hope you enjoy the recipe!

Thanks so much to my friend, Jamie, for having me over at Love Bakes Good Cakes and a special thank you for reading.

Don’t forget to head over to With A Blast and enter for a chance to win a NINJA Supra Kitchen System!

You can find Linda on:

Facebook – Twitter – Pinterest – Instagram – Google+

Other Posts You May Enjoy:

Healthy Low-Fat Recipes

Red Curry Eggplant and Kale over Cauliflower “Rice”

More than 100 Healthy Dinners

4 from 2 votes

Servings: 4 servings

Chicken Fettuccine with Peanut Sauce

By Jamie Sherman

This Chicken Fettuccini with Peanut Sauce does not really require any side dishes, but I like to always add at least a small crunchy salad.

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

SaveSaved Pin Rate Print

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Ingredients 

1x2x3x

• ▢ 250 gram Fettuccini Pasta, plain or whole wheat, just over 1/2 lb.
• ▢ 2 cups Roasted Chicken, skinless/boneless, cubed
• ▢ 1 Large Red Bell Pepper, thinly sliced
• ▢ 1 tablespoon Garlic Infused Avocado Oil {Canola or Olive Oil will also do}
• ▢ 2 teaspoons Fresh Garlic, crushed
• ▢ 1 teaspoon Fresh Ginger, finely grated
• ▢ ⅔ cup Water
• ▢ ⅓ cup Organic Peanut Butter
• ▢ ⅓ cup Hoisin Sauce
• ▢ 1 tablespoon Rice Wine Vinegar
• ▢ Dash Sriracha Sauce {or Tabasco}
• ▢ ⅓ cup Spring Onions, chopped

Cook ModePrevent your screen from going dark

Instructions 

• Cook the Fettuccini as per the instructions, but omit any Salt.
• Place the cooked, cubed Chicken in a colander with the Red Bell Pepper on top – once the Pasta is cooked, drain slowly over the Chicken/Pepper in the colander – let stand while making the sauce.
• Heat the Oil in a medium saucepan – saute the Garlic and Ginger 1 minute – add the Water, Peanut Butter, Hoisin Sauce, Vinegar and Sriracha – stir well and let simmer a minute or two until heated through.
• Tip over the Pasta-Pepper-Chicken into a large mixing bowl – pour over the Peanut Sauce and mix – stir in the Spring Onions, another gentle stir through and transfer to a serving dish.
• Serve immediately with a crunchy salad on the side.

Notes

• This is a great recipe to highlight fresh ingredients!

Nutrition

Calories: 582kcal, Carbohydrates: 67g, Protein: 36g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 114mg, Sodium: 1700mg, Potassium: 845mg, Fiber: 5g, Sugar: 13g, Vitamin A: 1418IU, Vitamin C: 55mg, Calcium: 66mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!