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Peanut Noodles with Shredded Chicken & Vegetables

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings, 1 1/2 cups each
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.

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.
RECIPE INGREDIENTS
1 pound  boneless, skinless chicken breasts
1/2 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

Ingredient 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.
Peanut Noodles with Shredded Chicken & Vegetables Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Pasta: Quick & Cheap
Nutrition Facts per Serving
Yield:   6 servings, 1 1/2 cups each
Calories: 363
Fat. Total: 12g
Protein: 29g
Carbohydrates, Total: 36g
Fat, Saturated: 2g
Fiber: 7g
Cholesterol: 44mg
Sodium: 348mg
% Cal. from Fat: 30%
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