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.

Servings: 6 servings, 1 1/2 cups each
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Sodium, Heart Healthy, Low Sat Fat, High Fiber


Ingredients:

Peanut Noodles with Shredded Chicken & Vegetables
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


Steps:

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

2: 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.

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

4: 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.

Nutrition: (Per serving)

Calories - 363
Carbohydrates - 36
Fat - 12
Saturated Fat - 2
Monounsaturated Fat - 0
Protein - 29
Cholesterol - 44
Dietary Fiber - 7
Potassium - 287
Sodium - 348
Nutrition Bonus - Selenium (58 daily value), Fiber (27 dv), Vitamin C (25 dv), Magnesium (19 dv).

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

Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

Related Links:

  • Pecan-Crusted Chicken
  • More Cheap & Easy Chicken Recipes