Title: Thai chicken-basil sauce with linguine (light
 Categories: Low fat, Pasta, Sauce, Thai
      Yield: 4 Servings
 
    1/2 lb Ground chicken
      1    Carrot -- cut in 1/4" dice
      1    Zucchini -- cut in 1/4"
           Dice
      4    Shallots -- minced
      1    Jalapeno -- seeded and
           Minced
      1 tb Grated fresh ginger
      2    Cloves garlic -- minced
    3/4 c  Chicken broth
      1 tb Soy sauce
      1 tb Fish sauce
      1 tb Lime juice
      1 ts Sugar
    1/2 c  Fresh basil -- chopped
      1 lb Fresh pasta, linguine
 
  Cook ground chicken, carrot, zucchini, shallots, chile, ginger and
  garlic in nonstick skillet brushed lightly with oil over medium heat
  until chicken loses its pink color, about 5 minutes. Drain off any
  liquid. Add stock, soy, fish sauce, lime juice and sugar. Bring to a
  boil. Reduce heat to low and simmer for 5 minutes. Stir in basil and
  cook until wilted. Keep warm. Cook pasta, drain well and return to
  pot. Add sauce and toss well. Serve with additional fresh basil
  sprinkled over top if desired. Serves 4. Calories: 143, Fat: 5 grams
  per serving. This recipe found on the web in July 1996 at Low-Fat