Spicy Lime Chicken Pasta

From Cooking Pleasures June/July 2008 magazine

This satisfying dish overflows with the flavor of lime, which it gets from both grated peel and freshly squeezed juice. Like a stir-fry, it cooks quickly, so be sure to have all the ingredients chopped before you start.

4 oz. thin whole wheat spaghetti
3 tablespoons light soy sauce
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon grated lime peel
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons canola oil, divided
12 oz. boneless skinless chicken breast halves, cut into thin strips
1 red or yellow bell pepper, thinly sliced
1 onion, thinly sliced
3 oz. fresh snow peas
1/4 cup toasted slivered almonds*

1. Break spaghetti in half; cook according to package directions, omitting any salt or fat.

2. Meanwhile, combine soy sauce, lime juice, sugar, lime peel and crushed red pepper in small bowl. Heat large nonstick skillet over medium-high heat until hot. Add 1 teaspoon of the oil; heat until hot. Cook chicken 2 to 3 minutes or until no longer pink in center, stirring constantly. Remove chicken.

3. Heat remaining 1 teaspoon oil in same skillet until hot. Cook bell pepper and onion 2 to 3 minutes or until crisp-tender, stirring constantly. Add snow peas; cook 1 minute, stirring constantly. Add spaghetti, chicken and 1 tablespoon of the soy sauce mixture; toss until well-blended. Remove from heat.

4. Top with remaining soy sauce mixture; sprinkle with almonds.

TIP *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.

4 (1 1/2-cup) servings

PER SERVING: 320 calories, 9.5 g total fat (1.5 g saturated fat), 26.5 g protein, 34 g carbohydrate, 50 mg cholesterol, 455 mg sodium, 5 g fiber