Hello and welcome to a delicious culinary adventure! Today, we’re diving into a scrumptious Chicken Fettuccini with Peanut Sauce. This recipe, contributed by Linda from With A Blast, is a fantastic family-friendly meal that’s sure to become a favorite. It’s a filling pasta dish, and it’s surprisingly easy to make.

Linda, a dear friend from the blogging world, is known for her amazing family recipes. Don’t forget to visit her blog and enter for a chance to win a NINJA Supra Kitchen System!

Embracing a Healthier Approach

We’re aiming for a healthier approach in this recipe, focusing on minimizing frying and incorporating nutrient-rich ingredients. We’ll explore some smart substitutions to keep things light and flavorful.

Healthy Oil Options

One of the key elements of our healthy twist is the use of healthier oils. Avocado oil, for instance, is a great choice, rich in Omega-3 fatty acids and often cholesterol-free. Always check the labels to make informed decisions about the oils you use.

In this recipe, we focus on cutting down on frying. The bell peppers, for example, are softened by the pasta water, retaining essential nutrients. This dish is all about maximizing flavor while staying mindful of your health.

Thank you, Jamie, for featuring this recipe on Love Bakes Good Cakes. I hope you enjoy it as much as we do!

Don’t forget to head over to With A Blast and enter for a chance to win a NINJA Supra Kitchen System!

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More Delicious Recipes to Explore

Here are a few more recipes you might enjoy:

Chicken Fettuccine with Peanut Sauce Recipe

Chicken Fettuccine with Peanut Sauce

By Jamie Sherman

This Chicken Fettuccini with Peanut Sauce does not really require any side dishes, but I like to always add at least a small crunchy salad.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

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Ingredients

• 250 gram Fettuccini Pasta, plain or whole wheat, just over 1/2 lb.
• 2 cups Roasted Chicken, skinless/boneless, cubed
• 1 Large Red Bell Pepper, thinly sliced
• 1 tablespoon Garlic Infused Avocado Oil {Canola or Olive Oil will also do}
• 2 teaspoons Fresh Garlic, crushed
• 1 teaspoon Fresh Ginger, finely grated
• ⅔ cup Water
• ⅓ cup Organic Peanut Butter
• ⅓ cup Hoisin Sauce
• 1 tablespoon Rice Wine Vinegar
• Dash Sriracha Sauce {or Tabasco}
• ⅓ cup Spring Onions, chopped

Cook Mode

Instructions

1. Cook the Fettuccini as per the instructions, but omit any Salt.
2. Place the cooked, cubed Chicken in a colander with the Red Bell Pepper on top – once the Pasta is cooked, drain slowly over the Chicken/Pepper in the colander – let stand while making the sauce.
3. Heat the Oil in a medium saucepan – saute the Garlic and Ginger 1 minute – add the Water, Peanut Butter, Hoisin Sauce, Vinegar and Sriracha – stir well and let simmer a minute or two until heated through.
4. Tip over the Pasta-Pepper-Chicken into a large mixing bowl – pour over the Peanut Sauce and mix – stir in the Spring Onions, another gentle stir through and transfer to a serving dish.
5. Serve immediately with a crunchy salad on the side.

Notes

• This is a great recipe to highlight fresh ingredients!

Nutrition Information

Calories: 582kcal, Carbohydrates: 67g, Protein: 36g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 114mg, Sodium: 1700mg, Potassium: 845mg, Fiber: 5g, Sugar: 13g, Vitamin A: 1418IU, Vitamin C: 55mg, Calcium: 66mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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