Ingredients:
1 lb boneless, skinless chicken breasts
1/2 cup smooth reduced fat peanut butter
2 tbsp reduced sodium soy sauce
2 tsp minced garlic
1 1/2 tsp chile-garlic sauce
1 tsp minced fresh ginger
8 oz whole wheat spaghetti
1 (12 oz) bag fresh vegetable medley, such as carrots, broccoli, snow peas
Preparation:
Put a large pot of water on to boil 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, no longer pink inside, 10-12 min. Transfer the chicken to cutting board. When cool enough to handle, shred into bite-size strips.
Whisk peanut utter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water about 1 min. less than package instructions. Add vegetables and cook until pasta and vegetables are just tender, 1 min. more. Drain reserving 1 cup of cooking liquid. Rinse the pasta and vegetables with cool water.
Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Makes: 8 servings
Serving size: about 1 1/2 cups
LA Exchange: 1/2 Protein, 1 Vegetable, 1 Starch, 1 Condiment
