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Peanut Noodles w/ Chicken & Veggies




Source of Recipe


ivillage






Recipe Introduction


If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.





List of 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
  
• 1 teaspoon minced fresh ginger
  
• 8 ounces whole-wheat spaghetti
  
• 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
  






Instructions



1. Put a large pot of water on to boil for cooking pasta.
   
2. 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.
   
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
   
4. 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.
   






Final Comments


Servings: 4

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.