They are nuts!!!

December 6, 2012

It’s possible that my “what’s cookin” blogs may slow down because I’m huge and tired and not feeling like cooking a whole heck of a lot lately. That doesn’t mean I have abandoned my will to prepare fresh, lowfat, Gabby-friendly, home cooked-ish meals. Rather that I am finding myself making more turkey burgers, tuna melts, recipes I’ve already posted and things that are not too exciting to report.

This one seemed like a good choice because my family LOVES peanut butter and is not super ingredient heavy.  Take a looksy…

Peanut Noodles with Shredded Chicken & Vegetables
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • ½ cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1½ teaspoons chile-garlic sauce, or to taste (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. )
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti (I used rice noodles)
  • 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.

 

I totally butchered the whole save 1 cup of cooking liquid and add to peanut sauce.  It was still delicious to Adam and me, however…the kids acted like I was forcing them to eat raw fish.  Even Drew, my eager eater, ate the chicken and veggies but wouldn’t eat the noodles.  I think I may try it again because we loved it.

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