Author: http://mobile.eatingwell.com June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
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
Put a large pot of water on to boil for cooking 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 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.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
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.
Recipe by mommy's two cents at http://mommystwocents.com/2012/12/peanuts-for-my-peanuts/