Peanut Noodles with Chicken

By markemilw

Peanuts offer an abundance of good fats, like mono- and polyunsaturated. Using a reduced-fat peanut butter equals 68% less fat.

Ingredients

• 8 ounces fettuccine
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 2 cups thinly sliced red bell pepper
• 1 teaspoon dark sesame oil
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 2/3 cup water
• 1/3 cup natural-style peanut butter (such as Smucker's)
• 1/3 cup hoisin sauce
• 1 tablespoon seasoned rice wine vinegar
• 1/2 teaspoon Asian chile sauce
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Adapted from health.com

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes.

Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water and next 4 ingredients (through chile sauce). Cook 1 minute or until thoroughly heated, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.

can make.

Make Ahead