Sistah Pat

This is a South Beach Diet recipe with a few minor alterations. We love the fresh lemony taste and smell of fresh ginger so we always enjoy this recipe. It didn’t have pasta in the South Beach version but I’ve got a lot of men here and they need a few carbs now and then.

1 pound snow peas, strings remove
1 Tbsp. plus two teaspoons Canola oil, divided
1 Tbsp. plus 1 tsp. low-sodium soy sauce, divided
1 Tbsp. fresh grated ginger
1 1/2 pounds boneless, skinless chicken breasts
2 green onions, sliced
2 tsp. dark sesame oil

4 oz. whole wheat linguini (optional)

Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice water. Boil snow peas for 2 minutes, drain, and place in ice water for 2 minutes to chill. Drain and pat dry.

Prepare 4 ounces whole wheat spaghetti according to package directions. Rinse, drain, and set aside.

Combine 2 teaspoons canola oil, 1 Tbsp. of the soy sauce, and ginger in a shallow bowl. Add chicken and toss or dredge to coat.

Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.

Combine peas, scallions, cooked spaghetti, sesame oil, and remaining soy sauce in a mixing bowl: toss together. Top individual servings with sliced chicken breasts.

Makes 4 servings

Per serving: 400 calories (with linguini)