Instructions: 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.

This recipe found on the web in July 1996 at Low-Fat

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