Peanut Noodles with Shredded Chicken & Vegetables

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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.

Peanut Noodles with Shredded Chicken & Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

  2. 6 servings, 1 1/2 cups each

  3. Put a large pot of water on to boil for cooking pasta.

  4. 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.

  5. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

  6. 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.


Nutritional Facts

Servings
6
Per serving
Calories
371
Carbohydrates
38g
Fat
13g
Saturated Fat
2g
Monounsaturated Fat
1g
Protein
27g
Cholesterol
42mg
Dietary Fiber
8g
Potassium
378mg
Sodium
369mg
Added Sugars
0g
Exchanges
2 starch
1 1/2 vegetable
3 lean meat
Carbohydrate Servings
2
Vitamin A (76% daily value)
Vitamin C (48% dv)
Magnesium (21% dv)
Iron (16% dv).

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