Recipe

Peanut Noodles With Shredded Chicken And Vegetables Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 2 months, 3 weeks ago 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. Provided by Eating Well. Prep:15m Cook:15m Servings:4	Valinkenmor
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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

1 teaspoon minced fresh ginger

8 ounces whole-wheat spaghetti

1 bag fresh vegetable medley

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.

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