Peanut Noodles with Shredded Chicken & Vegetables

Peanut Noodles with Shredded Chicken & Vegetables

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 30 min 30 min

Directions

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoon 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 b fresh vegetable medley, such as carrots, broccoli, snow peas

Cooking Instruction

Step 1

Put a large pot of water on to boil for cooking pasta.

Step 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.

Step 3

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

Step 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

  • Serving: Per serving
  • Calories: 363
  • Carbohydrates: 36g
  • Fat: 12g
  • Protein: 29g
  • Dietary Fiber: 7g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 0g
  • Cholesterol: 44mg
  • Potassium: 287mg
  • Sodium: 348mg
  • Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat
  • Carbohydrate Servings: 2

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