- Serves: 6 servings, 1 1/2 cups each
- Prep Time: 30 minutes
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 Cooking Tip)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- 42 mg
- 369 mg
- 38 mg
- 8 g
- 27 g
- 378 mg
2 starch, 1 1/2 vegetable, 3 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.