Dinner: Peanut Noodles with Shredded Chicken & Veggies

Ok dinner was awesome!
Peanut Noodles with Shredded Chicken & Vegetables
Ingerdients

• 
  

• 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

1. Put a large pot of water on to boil for cooking pasta.

1. 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.

1. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

1. 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.

TIPS & NOTES

• 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.

NUTRITION
Per serving: 363 calories; 12 g fat ( 2 g sat , 0 g mono ); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.Nutrition Bonus: Selenium (58% daily value), Fiber (27% dv), Vitamin C (25% dv), Magnesium (19% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat