Sesame Chicken and Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This simple, Asian-inspired pasta toss contains less fat and sodium than similar take-out fare without sacrificing its flavor. For added taste, toast the sesame seeds first. Ingredients:
8 ounces uncooked spaghetti |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup natural-style, reduced-fat creamy peanut butter (such as smucker's) |
2 tablespoons sesame seeds, divided |
1 tablespoon brown sugar |
2 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
1 tablespoon fresh lime juice |
1/2 teaspoon hot pepper sauce (such as tabasco) |
2 teaspoons canola oil |
3/4 pound chicken breast tenders, cut into 1-inch pieces |
1/4 teaspoon salt |
2 cups matchstick-cut carrots, chopped (about 4 ounces) |
1 1/2 cups thinly sliced green onions (about 1 bunch) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid.
2. Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).
3. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; sauté 3 minutes. Add carrots and onions; sauté 2 minutes or until chicken is done. Stir in broth mixture.
4. Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.
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