Nutty Noodles and Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Sauce:1/2 c. low fat, low sodium chicken broth1/3 c. PB2 powder3 Tbs. teriyaki sauce2 Tbs. brown sugar1 Tbs. lime juice1/8 - 1/4 tsp. red pepperNoodles:6 cups spaghetti noodles, cooked3/4 c. chopped green onion1 1/2 c. grated carrot1 1/2 c. broccoli flowerets, cut into thin slices1/2 c. thinly sliced red cabbage4 Tbs. dry roasted peanuts, chopped (optional - not included in nutrition info)18 oz. Diced chicken breast
In a large bowl, mix chicken broth, PB2, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl with sauce and toss to coat noodles. Remove noodles from bowl and place in a covered, oven safe dish in a warm oven. Reserve sauce.
Pour remaining sauce, into a large skillet. In the sauce, stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes. Add the red cabbage and chicken and stir fry another 1 to 2 minutes until vegetables are slightly tender. Add vegetables and sauce to noodles and mix. Garnish each serving with chopped peanuts.
Serving Size: 6-8 servings (nutrition info for 6)
Number of Servings: 6
Recipe submitted by SparkPeople user GABRIELLAH99.
Pour remaining sauce, into a large skillet. In the sauce, stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes. Add the red cabbage and chicken and stir fry another 1 to 2 minutes until vegetables are slightly tender. Add vegetables and sauce to noodles and mix. Garnish each serving with chopped peanuts.
Serving Size: 6-8 servings (nutrition info for 6)
Number of Servings: 6
Recipe submitted by SparkPeople user GABRIELLAH99.
Nutritional Info Amount Per Serving
- Calories: 363.8
- Total Fat: 4.6 g
- Cholesterol: 60.4 mg
- Sodium: 603.8 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 9.9 g
- Protein: 30.3 g
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