Thursday, February 4, 2010
Peanut Noodles with Shredded Chicken and Veggies
I LOVE THIS MEAL! Do you hear me?! Or better yet, do you read me?! Because this dinner was phenomenal. The first time I had peanut noodles was at our friend James' house. I seriously didn't think I'd like them even though I love peanut butter and pasta. Something about combining the two just grossed me out. And then I tasted it. It was like little fireworks of happiness on my tongue. Since then I have been converted. I have had this recipe bookmarked for quite some time now. I regret not making it sooner! As soon as I tasted it I told John I couldn't wait to make it again which is a big honor in our house. I so rarely repeat recipes so when I do you know it's a winner. I'm already planning when I can make this again- possibly even next week.
Source: Adapted from Eating Well
1.5 cups chicken, chopped
1/2 cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
8 ounces whole-wheat angel hair
1 12-ounce bag frozen Steam Fresh Asian medley vegetables
Put a large pot of water on to boil for cooking pasta.
Microwave the frozen vegetables according to packaging directions.
Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
Cook pasta in the boiling water. Drain, reserving 1 cup of the cooking liquid. Pour the cup of hot water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
** 7 points per serving, 1.5 cups per serving