Peanut Noodles with Shredded Chicken and Vegetables

Contributed By: californiajody
eatingwell.com

This pasta can be served warm or chilled.

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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Nutrition Content: High Fiber

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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
1 teaspoon Minced fresh ginger
8 ounces Whole-wheat spaghetti
1 (12 ounce) bag Fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation

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.