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Savory Macaroni & Cheese
Spinach Lasagna
Penne Carbonara
Ham & Mushroom Pasta
Pasta Salad w/Horseradish
Picnic Macaroni Salad
Chicken Hawaiian Pasta
Thai Shrimp Pasta
Spaghetti with Tomatoes
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SERVES 8
- 16 oz Golden or Black Soybean Pasta, uncooked
- 1 1/2 pound boneless, skinless chicken, cut into 1" x 3" strips
- 1 1/2 cup light soy sauce
- 1/4 cup Splenda
- 4 tbs. dark Oriental sesame oil
- 1 tbs. grated fresh ginger root
- 3 fresh pineapple rings (not canned/sweetened), diced
- 1/2 cup DaVinci Gourmet Sugarfree Pineapple Syrup
- 1 medium onion, cut into 1" chunks
- 2 medium red bell peppers, cored and cut into 1" pieces
- 2 medium yellow bell peppers, cored and cut into 1" pieces
- 1/2 cup toasted chopped macadamia nuts
Mix together soy sauce, Splenda, ginger, sesame oil, and Pineapple Syrup. Reserve 1 cup of
sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate
for approximately 20 minutes, stirring occasionally.
Meanwhile, light grill with mesquite charcoal and allow coals to start. While waiting for grill,
cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving
dish.
Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally.
Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve!
Serves 8
CALORIES: 436
FAT: 11 grams
PROTEIN: 46 grams
NET CARBS: 17 grams
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