Peanut Noodles with Chicken

Dairy-free
Egg-free
High-Fiber
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sugar
Dish type
Main Dish
Serves
4
Ready in
30 minutes

Ingredients

  • 8 oz. whole-grain spaghetti
  • 1 (12-oz.) pkg. frozen steam-in-bag seasoned Asian vegetables
  • 1/3 cup creamy peanut butter
  • 2 tbsp. seasoned rice vinegar
  • 2 tbsp. less-sodium soy sauce
  • 1 tsp. peeled, grated gingerroot
  • 1/8 tsp. crushed red pepper flakes
  • 1/2 lb. boneless, skinless chicken breasts, poached and shredded
  • 2 green onions, thinly sliced

Directions

Prep Time
15 minutes
Cook Time
15 minutes
Ready in
30 minutes
  1. Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve about 1 cup of the pasta water.
  2. Meanwhile, microwave the vegetables according to package directions. Set aside.
  3. In a large skillet over medium-low heat combine peanut butter, vinegar, soy sauce, ginger and red pepper flakes. Stir in 3/4 cup reserved pasta water, stirring until smooth. Add pasta, vegetables and chicken; toss gently to combine. Cook until heated through, adding more pasta water (if desired) for a thinner sauce. Sprinkle with green onions, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 457, Calories Fat 134, Total Fat 15g, Saturated Fat 2g, Cholesterol 48mg, Sodium 876mg, Carbohydrate 52g, Protein 32g
Serving Size1
Calories457
Calories Fat134
Calories (fat) extra29
Total Fat15g
Total Fat (extra)24
Saturated Fat2g
Saturated Fat (extra)14
Cholesterol48mg
Cholesterol (extra)16
Sodium876mg
Sodium (extra)37
Potassium291mg
Carbohydrate52g
Carbohydrate (extra)18
Fiber9g
Fiber (extra)36
Sugars5g
Protein32g
Vitamin A668IU
Vitamin A (extra)13
Vitamin C13mg
Vitamin C (extra)22
Iron1mg
Iron (extra)8