Chicken and Pasta with Spicy Asian Peanut Sauce
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 294.8
- Total Fat: 2.9 g
- Cholesterol: 14.1 mg
- Sodium: 781.1 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 4.0 g
- Protein: 16.6 g
View full nutritional breakdown of Chicken and Pasta with Spicy Asian Peanut Sauce calories by ingredient
Introduction
One of my favorite Lean Cuisine meals is the Chicken with Peanut Sauce. The sodium is high so I decided to try my hand at making my own. I added some Sriracha for extra kick. Pretty yummy!! One of my favorite Lean Cuisine meals is the Chicken with Peanut Sauce. The sodium is high so I decided to try my hand at making my own. I added some Sriracha for extra kick. Pretty yummy!!Number of Servings: 5
Ingredients
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SAUCE:
5 Tbsp Bell Plantation PB2
2 Tbsp water
1/2 cup Orange Juice
1/2 cup Kikkoman Low Sodium Soy Sauce
1 tsp Ginger, ground
1.5 tsp Sriracha Hot Sauce
1 tsp Minced Garlic
3 Tbsp packed Brown Sugar
PASTA & CHICKEN:
1 cup Broccoli Florets, steamed
.25 cup red Bell pepper, steamed
4 oz. Chicken Breast
1/2 cup Edamame, Shelled, Frozen
1/2 box Barilla Thin Spaghetti
Directions
To make the sauce, mix all the sauce ingredients in a sauce pan and bring to a boil, whisking regularly until it boils. Turn down the heat a bit and continue to whisk every two or three minutes until it thickens. If it doesn't thicken enough you can add a few sprinkles of PB2 until it gets to a gravy consistency.
Meanwhile, cook the spaghetti according to instructions on the box.
Boil the chicken breasts (or shred a rotisserie chicken) in some salt water until done. Rinse in cold water and let cool. Once cool, shred the chicken.
Chop the red bell pepper and add to a small saucepan with the broccoli florets and a 1/2 cup of water. Steam til broccoli is bright green but crisp.
Cook edamame according to package instructions.
Drain the spaghetti and place back into the pot; add all ingredients except the peanut sauce. Mix together and add the sauce a little at a time and mix well. Add remaining sauce a little at a time and mix (tongs work well for this) until all sauce is incorporated.
You can garnish with some roasted peanuts but this is not included in the nutritional info.
Serving Size: Make 4 servings
Meanwhile, cook the spaghetti according to instructions on the box.
Boil the chicken breasts (or shred a rotisserie chicken) in some salt water until done. Rinse in cold water and let cool. Once cool, shred the chicken.
Chop the red bell pepper and add to a small saucepan with the broccoli florets and a 1/2 cup of water. Steam til broccoli is bright green but crisp.
Cook edamame according to package instructions.
Drain the spaghetti and place back into the pot; add all ingredients except the peanut sauce. Mix together and add the sauce a little at a time and mix well. Add remaining sauce a little at a time and mix (tongs work well for this) until all sauce is incorporated.
You can garnish with some roasted peanuts but this is not included in the nutritional info.
Serving Size: Make 4 servings