Peanut Noodles With Shredded Chicken & Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Choose a combination (12 oz) of vegetable from the salad bar and create your own mix. Here we used carrots, broccoli & snow-peas already premixed. We chose regular spaghetti instead of whole-wheat as the resident's won't eat the other. Also, we used regular peanut butter. EatingWell. Ingredients:
1 lb boneless skinless chicken breast |
1/2 cup smooth natural-style peanut butter |
2 tablespoons reduced sodium soy sauce |
2 teaspoons minced garlic |
1 1/2 teaspoons huy fong chili-garlic sauce (to taste) |
1 teaspoon minced fresh ginger |
8 ounces whole wheat spaghetti |
12 ounces fresh mixed vegetables, such as carrots, broccoli, snow peas |
Directions:
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; bring to a boil.
3. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
4. Transfer the chicken to a cutting board.
5. When cool enough to handle, shred into bite-size strips.
6. Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
7. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
8. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
9. Drain, reserving 1 cup of the cooking liquid.
10. Rinse the pasta and vegetables with cool water to refresh.
11. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
12. Serve warm or chilled.
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