• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Squash and Two Potatoes with Chicken on Pasta With Passion

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 Yam, scrubbed, cook and cube
  • 1 md Red skinned potato,
  • -scrubbed, cook and cube
  • 1 lg Garlic clove, halved
  • 2 oz Angel hair pasta, broken
  • -into thirds
  • 1 ts Safflower oil
  • 1/8 ts Peanut oil
  • 4 oz Chicken breast fillet,
  • -skinless
  • 1 tb Chili peanuts, see pantry
  • 1/4 c Sweet onion, diced
  • 1 sm Red bell pepper, strips
  • 4 Green onions, diced
  • 2 tb Chopped fresh cilantro, or
  • -more
  • 2 Crookneck squash, 1/2" dice
  • 1/4 c Fresh orange juice
  • 1 c Lowfat chicken broth, low
  • -salt
  • 1 tb Cornstarch
  • 4 ts Jump Up Hot Sauce with
  • -Passion, see recipe
  • Black pepper, to taste
  • Salt, optional
  • 4 oz Red grapes, seedless


Cook potatoes in the microwave until just done. Let cool before cutting
into 1/2 to 3/4-inch cubes to yield about 1 cup combined potatoes per

Cook shortened pasta until al dente in plenty of boiling water seasoned
with a garlic clove. Drain, rinse, set aside.

Cut the skinless boneless chicken breast meat into diagonal strips, then
cut strips into bite sized pieces. Toss the chicken with the oils to coat.
Heat a wok to high; add the chicken to sear. When the majority of the pink
has disappeared from the meat, sprinkle on nuts, if using, add the sweet
onion and cook 2 minutes more. Add the red bell pepper, cilantro and green
onion and cook about 2 minutes.

Mix the cornstarch with the broth. Make a well in the wok and pour in the
sauce, and cook to thicken about 2 minutes, then add the hot sauce and
orange juice. Arrange the squash and cooked potatoes on top. Reduce heat to
medium; cover and cook to heat through. Taste and adjust seasoning with
more Hot Sauce, black pepper. Add the spaghetti and toss to warm and

Serve at once. With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without nuts:
8.7% CFF (338 cals, 3.6 g fat)

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