Peanut Noodles With Shredded Chicken Vegetables Recipes

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES

Peanut Noodles with Shredded Chicken & Vegetables image

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Provided by EatingWell Test Kitchen

Time 30m

Number Of Ingredients 8

Ingredients

1 pound boneless, skinless chicken breasts
½ cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Steps:

Put a large pot of water on to boil for cooking 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 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 : Calories 377.7 calories, Carbohydrate 37.3 g, Cholesterol 41.8 mg, Fat 13.1 g, Fiber 7.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 359.1 mg, Sugar 3.7 g

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