Thai Red Chile Chicken
Serves 4

Ingredients
2 pounds boneless, skinless chicken breasts or tenders
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 can (about 14 ounces) premium coconut milk
2 tablespoons Thai roasted red chile paste
1 tablespoon Thai fish sauce
2 packets Splenda
½ cup frozen green peas
1 recipe Spagaroni

Directions

  1. Cut the chicken into bite-sized chunks and season them lightly with salt and pepper.
  2. Place the coconut milk into a large saucepan over medium heat; stir in the red chile paste and cook for about 5 minutes.
  3. Add the fish sauce, Splenda, chicken pieces, and peas and cook for another minute or two.
  4. Reduce heat and simmer for another 10 minutes, stirring occasionally.
  5. Serve atop a mound of Spagaroni in lieu of rice or pasta.
*Note: Values for chicken dish only. Serving atop one-half cup Spagaroni will add another 5.5 grams carb per serving for a total of 10.3 grams.

Variation: For Thai Red Chile Chicken Soup add 2 cups chicken stock at step 3, omit the Spagaroni, and serve in bowls with a garnish of fresh cilantro.

Nutritional Facts   4.7 net carbs* 48.8 protein