Ingredients
- 1 10-ounce p frozen pureed winter squash
- 1/2 cup lite coconut milk, (see Tips for Two)
- 1/2 cup water
- 8 ounces boneless, skinless chicken breast, thinly sliced
- 1 6-ounce ba baby spinach
- 2 teaspoons lime juice
- 2 teaspoons brown sugar
- 1/2-1 teaspoon Thai red curry paste, (see Note)
- 1/4 teaspoon salt
Cooking Directions
Step 1
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
Nutrition Info
- Serving: Per serving
- Calories: 274
- Carbohydrates: 22g
- Fat: 7g
- Protein: 28g
- Dietary Fiber: 6g
- Saturated Fat: 4g
- Monounsaturated Fat: 1g
- Cholesterol: 63mg
- Potassium: 1288mg
- Sodium: 453mg
- Exchanges: 1 starch, 2 vegetable, 3 very lean meat, 1 fat
- Carbohydrate Servings: