Peanut Noodles with Shredded Chicken & Vegetables

Created by EatingWell Read more EatingWell

Thai flavors like peanut, ginger, and chile-garlic delight in this simple one-dish meal. Cut vegetables from your local salad bar can substitute for bagged veggie medley.

Makes 6 servings, about 1 1/2 cups each
Active time: 30 minutes
Total time: 30 minutes

Ingredients

• 1 pound organic boneless, skinless chicken breasts
• 1/2 cup smooth natural peanut butter
• 2 tablespoons reduced-sodium, naturally brewed soy sauce
• 2 teaspoons minced organic garlic
• 1 1/2 teaspoons naturally-prepared chile-garlic sauce, or to taste (see Note)
• 1 teaspoon minced fresh ginger
• 8 ounces whole-wheat spaghetti
• 1 12-ounce bag organic fresh vegetable medley, such as carrots, broccoli, snow peas

Directions

1. Put a large pot of water on to boil for cooking pasta.
2. 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.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Nutrition Facts

Servings: 6, Amount Per Serving: 363 Calories; 12 g Fat; 2 g Sat; 0 g Mono; 44 mg Cholesterol; 36 g Carbohydrates; 29 g Protein; 7 g Fiber; 348 mg Sodium; 287 mg Potassium

Make Ahead Tip:

Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

Note:

Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.