Taste of Home
Ginger Veggie Brown Rice Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York
Ingredients
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2 cups uncooked brown rice elbow pasta
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1 tablespoon coconut oil
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1/2 small red onion, sliced
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2 teaspoons ginger paste
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2 teaspoons garlic paste
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1-1/2 cups chopped fresh Brussels sprouts
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1/2 cup chopped red cabbage
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1/2 cup shredded carrots
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1/2 medium sweet red pepper, chopped
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1/2 teaspoon salt
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1/4 teaspoon ground ancho chile pepper
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1/4 teaspoon coarsely ground pepper
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1 rotisserie chicken, skin removed, shredded
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2 green onions, chopped
Directions
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1.
In a Dutch oven, cook pasta according to package directions.
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2.
Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste; saute 2 minutes. Stir in next 7 ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through.
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3.
Drain pasta, reserving 1 cup pasta water. Return pasta to Dutch oven. Add vegetable mixture; toss to coat, adding enough reserved pasta water to moisten pasta. Sprinkle with green onion before serving.
Nutrition Facts
1 cup: 270 calories, 7g fat (3g saturated fat), 55mg cholesterol, 257mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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