Thai A Yellow Ribbon

1. Combine all sauce ingredients in a blender and whirl until smooth. Set aside.

2. Cook fettucine according to package directions. Drain well and keep warm.

3. While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.

4. Add chicken and cook until no longer pink.

5. Add red pepper, snow peas and carrots.

6. Cook and stir for three more minutes, until vegetables are tender-crisp.

7. Add sauce.

8. Cook until bubbly and thickened.

9. Remove from heat, stir in cooked fettucine, and serve immediately.

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Nutrient	Quantity
Total fats	40.2189 g
Protein	89.7446 g
Carbohydrates	40.3424 g
Energy	869.3735 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1561 g
Water	459.0207 g
Aspartic acid	2.119 g
Calcium, Ca	489.8208 mg
Lutein + zeaxanthin	506.254 g
Fiber, total dietary	7.594 g
Carotene, beta	6218.477 g
Niacin	16.2607 mg
Vitamin A, RAE	724.604 g
Arginine	1.8542 g
Riboflavin	0.6967 mg
Tocopherol, beta	0.1491 mg
Fatty acids, total saturated 20:1	0.5337 g
Glutamic acid	3.5501 g
Stigmasterol	7.155 mg
Sodium, Na	1381.39 mg
Fatty acids, total saturated 16:1 undifferentiated	0.14 g
Total lipid (fat)	40.2189 g
Manganese, Mn	1.6874 mg
Fructose	0.3971 g
Proline	0.9455 g
Fatty acids, total saturated 16:0	4.9505 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	18.9756 g
Choline, total	281.7057 mg
Sugars, total	23.1213 g
Serine	0.9942 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.8565 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.8614 mg
Selenium, Se	65.9962 g
Ash	9.4964 g
Fatty acids, total saturated 18:1 undifferentiated	17.0802 g
Pantothenic acid	1.0166 mg
Phenylalanine	0.8227 g
Beta-sitosterol	49.705 mg
Copper, Cu	1.4357 mg
Betaine	0.9542 mg
Thiamin	0.5482 mg
Retinol	102 g
Methionine	0.1883 g
Iron, Fe	7.7569 mg
Carbohydrate, by difference	40.3424 g
Phosphorus, P	934.1572 mg
Folate, total	134.539 g
Dihydrophylloquinone	0.3225 g
Tocopherol, gamma	5.1556 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	0.72 g
Alanine	0.6765 g
Cholesterol	171.26 mg
Valine	0.5663 g
Fatty acids, total saturated 18:2 undifferentiated	11.291 g
Glycine	0.9622 g
Carotene, alpha	2504.16 g
Glucose (dextrose)	3.1478 g
Fatty acids, total saturated 14:0	0.0525 g
Zinc, Zn	5.7818 mg
Isoleucine	0.4619 g
Tocopherol, delta	0.4708 mg
Fatty acids, total saturated 12:0	0.1166 g
Fatty acids, total polyunsaturated	11.8722 g
Leucine	1.0803 g
Tocotrienol, alpha	0.0072 mg
Vitamin A, IU	12796.46 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	134.539 g
Tryptophan	0.1603 g
Vitamin C, total ascorbic acid	6.9588 mg
Phytosterols	40.339 mg
Galactose	0.0143 g
Fatty acids, total saturated 20:0	0.4128 g
Campesterol	9.675 mg
Starch	4.2094 g
Tyrosine	0.5662 g
Vitamin B-12	3.652 g
Vitamin K (phylloquinone)	39.0746 g
Fatty acids, total saturated	6.4241 g
Histidine	0.3911 g
Fatty acids, total monounsaturated	17.7668 g
Threonine	0.4834 g
Folate, food	134.539 g
Cryptoxanthin, beta	6.478 g
Vitamin E (alpha-tocopherol)	6.4545 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	192.941 mg
Lysine	0.522 g
Potassium, K	1784.666 mg
Cystine	0.2096 g
Fluoride, F	4.3035 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Peanut butter	0.25 cup	379.905	13.9126	32.2113
Carrot	1	29.52	6.8976	0.1728
Lemon zest	2 teaspoons	302.6	0	1.7
Cornstarch	1 teaspoon	10.16	2.4339	0.0013
sesame oil	1 teaspoon	39.78	0	4.5
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	1	4.47	0.9918	0.015
Basil	2 tablespoons	1.219	0.1404	0.0339
red pepper	1	0	0	0
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
chicken broth	0.5 cup	39.06	0.945	1.3104
red pepper flake	0.5 teaspoon	302.6	0	1.7
chicken breast half	4 boneless	302.6	0	1.7
snow pea	2 cups	302.6	0	1.7
fettuccine pasta	12 ounces	302.6	0	1.7
gingerroot	2 teaspoons	3.2	0.7108	0.03