Peanut Noodles with Shredded Chicken and Vegetables
- Number of Servings: 6
Ingredients
1 pound boneless, skinless chicken breast1/2 cup smooth, natural peanut butter2 tablespoons soy sauce2 teaspoons minced garlic1 1/2 teaspoons chile-garlic sauce1 teaspoon dried ginger8 ounces whole wheat spaghetti12 ounces vegetable medley (try carrots, broccoli and snow peas)
Put a large pot of water on to boil for cooking the pasta.
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.
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.
Nutritional Info 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
Member Reviews