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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
salt |
1 pound whole-wheat linguine or spaghetti |
1 clove garlic, chopped |
2 tablespoons chopped fresh ginger |
1/2 cup soy sauce |
3 tablespoons rice vinegar |
2 tablespoons sesame oil |
6 tablespoons smooth peanut butter |
1 teaspoon sugar |
2 cups shredded cooked boneless, skinless chicken breast |
2 1/2 cups frozen broccoli florets, thawed |
2 carrots, shredded |
1 red bell pepper, seeded and thinly sliced |
6 scallions, white and light green parts, chopped |
Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until just tender, about 10 minutes.
2. In a blender, combine garlic, ginger, soy sauce, vinegar, sesame oil, peanut butter and sugar; blend until smooth.
3. Drain pasta, rinse under cold running water and drain again. Toss with sauce in a large bowl, adding more water, 1 tsp. at a time, as necessary to moisten. Add chicken, broccoli, carrots and bell pepper and toss again. Sprinkle with scallions and serve immediately or cover and refrigerate for up to 1 day.
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