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Ginger Veggie Brown Rice Pasta

Ingredients

  • 2 cups uncooked brown rice elbow pasta
  • 1 tablespoon coconut oil
  • 1/2 small red onion, sliced
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1-1/2 cups chopped fresh Brussels sprouts
  • 1/2 cup chopped red cabbage
  • 1/2 cup shredded carrots
  • 1/2 medium sweet red pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ancho chili pepper
  • 1/4 teaspoon coarsely ground pepper
  • 1 shredded rotisserie chicken, skin removed
  • 2 green onions, chopped

Directions

  • In a Dutch oven, cook pasta according to package directions.
  • 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 seven ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through.
  • 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 onions before serving.


Test Kitchen tips

  • If you have fresh garlic and ginger on hand, go ahead and mince 2 teaspoons of each and add them to this dish instead of using the 2 teaspoons each of ginger and garlic paste.
  • Canola or olive oil may be substituted for the coconut oil.
  • 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.

    Total Time
    Prep/Total Time: 30 min.

    Makes
    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


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    Written by tasteofhome

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