- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.4
- Total Fat: 10.7 g
- Cholesterol: 6.9 mg
- Sodium: 461.0 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 6.1 g
- Protein: 12.6 g
Peanut Noodles with Shredded Chicken and VegetablesSubmitted by: JAMMYFAN
1 pound boneless, skinless chicken breast
1/2 cup smooth, natural peanut butter
2 tablespoons soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce
1 teaspoon dried ginger
8 ounces whole wheat spaghetti
12 ounces vegetable medley (try carrots, broccoli and snow peas)
Meanwhile, place chicken in a skillet or saucepan and add enough water to cover, bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook past in the boiling water until not quite tender, about 1 minute less than specified on the directions. Add vegetables to past and cook until the basta and vegetables are just tender, abotu 1 more minute., Drain, reserving 1 cup of the cooking liquid. Rinse the thje pasta and vegetables with cool water to refresh. Sitre the reserved cooking liquid into the peanut sauce, add the pasta vegetables and chicken, toss well to coat.
Number of Servings: 6
Recipe submitted by SparkPeople user JAMMYFAN.