Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies

Name: Spicy Thai Chicken Pasta with 1/2 the chicken and lots of veggies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7
Ingredients: 8 oz. Whole Wheat Udon Noodles (I use Whole wheat linguine when I can't find Udon); 3 TBSP low sodium Soy Sauce; 2 TBSP reduced fat Peanut Butter; 1 TBSP cornstarch; 3/4 C fat free chicken stock; crushed red pepper (to taste; I use almost a whole teaspoon); 1 boneless skinless chicken breasts (substitute shrimp or tofu if you like); 1 Ear of Corn cooked halfway with kernels cut off the cob; 1 Head of Broccoli chopped into small bites; 1/2 Red Bell Pepper diced; 1 TBSP canola oil; 1/2 tsp sesame oil

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 7

Ingredients

8 oz. Whole Wheat Udon Noodles (I use Whole wheat linguine when I can't find Udon)3 TBSP low sodium Soy Sauce2 TBSP reduced fat Peanut Butter1 TBSP cornstarch3/4 C fat free chicken stockcrushed red pepper (to taste; I use almost a whole teaspoon)1 boneless, skinless chicken breasts (substitute shrimp or tofu, if you like)1 Ear of Corn, cooked halfway with kernels cut off the cob1 Head of Broccoli chopped into small bites1/2 Red Bell Pepper, diced1 TBSP canola oil1/2 tsp sesame oil

Directions

Cook noodles according to package directions; drain. Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper. Heat in a frying pan the canola and sesame oil. Dice chicken and cook through in the oils (about 5-8 minutes). Add stock mixture and veggies, bring to a boil. Simmer sauce until thickened, about 8 minutes. Toss with cooked noodles.

Number of Servings: 7

Recipe submitted by SparkPeople user NICARAGUACHIC.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving