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, 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
Preparation:
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.
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.
Per Serving: 378 calories; 13 g fat(2 g sat); 8 g fiber; 37 g carbohydrates; 27 g protein; 47 mcg folate; 42 mg cholesterol; 4 g sugars; 0 g added sugars; 3801 iu vitamin a; 28 mg vitamin c; 47 mg calcium; 3 mg iron; 359 mg sodium; 378 mg potassium Nutrition bonus: vitamin a (76% daily value), vitamin c (48% dv), magnesium (21% dv), iron (16% dv). Carbohydrate servings: 2
Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat
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