This recipe comes from the Complete Canadian Diabetes Cookbook, page 145; it was really good but a little bland – I would add more curry if I made this again.

INGREDIENTS

  • 8oz skinless boneless chicken breast
  • 8 oz fettuccine
  • 3/4 cup chopped onion
  • 3/4 cup chopped green bell peppers
  • 1/2 cup finely chopped carrots
  • 1 tsp minced garlic
  • 1-1/2 tbsp all-purpose flour
  • 2 tsp curry powder
  • 1 cup chicken stock
  • 3/4 cup low-fat milk
  • 1-1/2 tsp packed brown sugar
  • 1/4 tsp freshly ground pepper

INSTRUCTIONS (paraphrased from book)

  1. Start by grilling or frying the chicken (in a non-stick skillet with spray oil) for about 12 minutes – cut into thin slices and set aside
  2. Boil the fettuccine as usual and drain
  3. In a large non-stick pan, cook the veggies until tender (about 5 minutes) and then add the flour and curry powder and stir well and heat through for 30 seconds
  4. Add the stock, milk, brown sugar, and pepper and reduce the heat to medium – cook for 2 minutes until thickened
  5. place noodles, chicken and sauce into a bowl or on a plate and serve

fat 3 grams (makes 4 servings)

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