Chicken and Peanut Noodles
Peanut butter is an excellent source of protein and healthy fats and can help reduce the risk of coronary heart disease. For the healthiest choice, look for brands that have no oil or sugar added.
This dish contains 7 grams of fiber, thanks to using whole grain noodles!
Makes 4 servings (~1½ cups each serving)
Prep time: 15 minutes
Cook time: 15 minutes (including pasta)
- 6 ounces whole grain or whole wheat dry spaghetti
- ¼ cup reduced sodium soy sauce
- ¼ cup reduced-sodium chicken broth
- 3 tablespoons peanut butter, I used natural, chunky
- 1 tablespoon fresh lime juice or vinegar
- 2 cloves garlic, minced
- 2 teaspoon ginger, from a jar, see shopping tip
- ½ teaspoon crushed red pepper flakes
- 1 cup cooked chicken breast, shredded or chopped, see shopping tip
- 1 red bell pepper, cut into thin bite-size pieces (1 cup)
- 1 cups shredded carrots
- 1 cups cup shredded broccoli slaw or cabbage
- 4 tbsp chopped peanuts
- Cook pasta according to package directions; drain.
- Meanwhile, in a large pan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed, carrots and red pepper.
- Cook and stir over low heat until peanut butter melts.
- Add chicken, red bell pepper cabbage. Mix well and continue to cook until chicken is heated.
- Add cooked pasta and toss to coat.
- Divide among 4 plates. If desired, garnish with chopped peanuts.