Peanut Chicken with Vegetables

by Peter
(La Nucia, Costa Blanca, Spain)

Servings: 6

Total Time: 30 minutes
Prep Time: 30 minutes

Recipe Ingredients

(Either used 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)

• 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

• 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.

Make Ahead Tip
Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Recipe Nutrition
Per serving: 363 calories; 12 g fat ( 2 g sat , 0 g mono ); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.
Nutrition Bonus: Selenium (58% daily value), Fiber (27% dv), Vitamin C (25% dv), Magnesium (19% dv).
Changes: 2 starch, 1 1/2 vegetable, 3 lean meat
Special Health Consideration(s):
Healthy Weight - Low Cholesterol - Low Sodium - Low Sat Fat - High Fiber - Low Calorie - Diabetes Appropriate - Heart Healthy

(Source: Webbites Newsletter, WebMD Recipe from EatingWell.com)