GINGER VEGGIE BROWN RICE PASTA

Ginger Veggie Brown Rice Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

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 chile pepper
1/4 teaspoon coarsely ground pepper
1 rotisserie chicken, skin removed, shredded
2 green onions, chopped

Steps:

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 7 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.

Nutrition Facts : Calories 270 calories, Fat 7g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges