Peanut Noodles w/ shredded chicken and vegetables

Peanut Noodles with Shredded Chicken and Vegetables

Servings: 6

Ingredients:

1 lb. boneless, skinless chicken breasts

½ cup smooth natural peanut butter

2 tbsps. reduced-sodium soy sauce

2 tsps. minced garlic

1 ½ tsps. chile-garlic sauce, or to taste

1 tsp. minced fresh ginger

8 ounces whole wheat spaghetti

1-12 oz. bag fresh vegetable medley, such as carrots and broccoli

Equipment:

Skillet or Saucepan and Pot (for boiling noodles)

Instructions:

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 boil.  Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle (appx. 10 to 12 minutes).  Transfer the chicken to a cutting board and shred into bite-size strips

3.      Whisk the peanut butter, soy sauce, garlic, chili-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 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 Information (per 1/6 recipe; ~1 ½ cups):

Calories	363
Protein(g)	29
Fat(g)	12
Carbs(g)	36

Source: total health and fitness