1 lb cooked and shredded boneless, skinless chicken breast halves
8 oz whole-wheat* thin spaghetti, cooked according to the pkg directions
1 1/2 tbsp dark sesame oil
2 tbsp rice vinegar
2 tbsp light soy sauce
2 tbsp water
2 tsp firmly packed Splenda Brown Sugar Blend
1 1/2 cups chopped red cabbage
1/3 cup chopped green onions, including tops
2 tbsp chopped peanuts
2 tbsp chopped cilantro
Using a wire whisk, combine the sesame oil, vinegar, soy sauce, water, and brown sugar in a large bowl until well blended.
Add the chicken, spaghetti, cabbage, and green onions to the vinegar mixture, tossing to coat well.
Sprinkle the peanuts and cilantro over all before serving.
1 1/2 tbsp dark sesame oil
2 tbsp rice vinegar
2 tbsp light soy sauce
2 tbsp water
2 tsp firmly packed Splenda Brown Sugar Blend
1 1/2 cups chopped red cabbage
1/3 cup chopped green onions, including tops
2 tbsp chopped peanuts
2 tbsp chopped cilantro
Using a wire whisk, combine the sesame oil, vinegar, soy sauce, water, and brown sugar in a large bowl until well blended.
Add the chicken, spaghetti, cabbage, and green onions to the vinegar mixture, tossing to coat well.
Sprinkle the peanuts and cilantro over all before serving.
*May use your choice of no/low carb noodles - this will change the nutritional numbers below
Yield: 6 servings
Per serving: Approximately 280 calories, 34 g carbs, 22 g protein. This is a very good carb to protein ratio for diabetics. So, diabetics, you can get your pasta fix with this meal!
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