Thai Chicken Pasta

DASH Friendly, Diabetic Friendly

6 servings


  • 170g uncooked whole wheat spaghetti
  • 2 teaspoons canola oil
  • 1 package (280g) fresh sugar snap peas, trimmed and cut diagonally into thin strips
  • 2 cups julienned carrots (about 230g)
  • 2 cups shredded cooked chicken
  • 1 cup Thai peanut sauce
  • 1 medium cucumber, halved lengthwise, seeded and sliced diagonally
  • Chopped fresh coriander, optional


  • Cook spaghetti according to package directions; drain.
  • Meanwhile, in a large wok, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine.
  • Transfer to a serving plate.
  • Top with cucumber and, if desired, coriander.


Nutrition Facts

1-⅓ cups: 403 calories, 15g fat (3g saturated fat), 42mg cholesterol, 432mg sodium, 43g carbohydrate (15g sugars, 6g fibre), 25g protein.

About the author: Brian Kitching
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