Thai Chicken and Noodles

1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup low-sodium soy sauce
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
2 tablespoons molasses
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 lb skinless, boneless chicken breasts
Cooking spray
6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)

Prep Time: 2 hours
Cooking Time: 10 minutes

Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut chicken into bite-sized pieces. Place chicken in soy sauce mixture; cover and marinate in refrigerator at least 2 hours.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Remove chicken from marinade, reserving marinade. Add chicken to skillet; cook until done. Remove from skillet. Set aside; keep warm.

Add reserved marinade to skillet; bring to a simmer over medium-high heat. Spoon noodles onto plates; top with chicken. Drizzle warm marinade over chicken and noodles.

YIELD: 4 servings

NUTRITIONAL INFO calories: 450 carbohydrates: 73.6 g cholesterol: 0 mg fat: 7.1 g sodium: 914 mg protein: 19.7 g calcium: 68 mg iron: 4.3 mg fiber: 4.2 g