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Peanut Noodles with Shredded Chicken & Vegetables

Ingredients

1 pound boneless, skinless chicken breasts
½ cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced Barbismoked™ Coconut and Ginger Smoked Garlic
1½ 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


Method

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.

 


Acknowledgements

Based on a recipe featured on Eating Well