Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

(Entree Choice 2)

INGREDIENTS

8 ounces uncooked fettuccine (for an authentic Asian touch, use wide, flat rice noodles)
1/4 cup creamy peanut butter
1 tablespoon peanut oil, divided
4 cups snow peas, trimmed
2 cups packaged matchstick-cut carrots
1 tablespoon grated peeled fresh ginger
3 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth, divided
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons chili garlic sauce
1/4 cup minced fresh cilantro

DIRECTIONS

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.

Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Sprinkle with cilantro.

CALORIES: 352 (25% from fat). FAT: 9.8g (sat 1.9g, mono 3.9g, poly 2.9g). PROTEIN: 25.6g. CARB: 41.5g. FIBER: 4.2g. CHOL: 115mg. IRON: 4.4mg. Sodium: 419mg. CALC: 89mg.

SERVINGS: 6 (serving size — 1 1/2 cups)

Recipe from Cooking Light, April, 2007.