Peanut Noodles with Chicken and Vegetables

By Valarie

Ingredients

• 6 ounces dried multigrain spaghetti
• 1 16 - ounce package frozen sugar snap stir-fry vegetable blend
• 3 tablespoons creamy peanut butter
• 1 tablespoon sugar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 cups Shredded Chicken Master Recipe (see Recipe Center)
• 1/3 cup chopped peanuts and/or sliced green onion (optional)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.

For peanut sauce, in a small saucepan, combine peanut butter, sugar, soy sauce, water, vegetable oil, garlic, and crushed red pepper. Heat until peanut butter is melted and sugar is dissolved, stirring frequently.

In a large bowl, combine pasta mixture, peanut sauce, and shredded chicken. Toss well to coat. Serve immediately. If desired, top with chopped peanuts and/or sliced green onion.

Servings Per Recipe: 6 PER SERVING: 289 cal., 9 g total fat (2 g sat. fat), 54 mg chol., 341 mg sodium, 29 g carb. (4 g fiber, 7 g sugars), 21 g pro.

Lean Meat (d.e): 2; Vegetables (d.e): 1; Fat (d.e): 1; Starch (d.e): 1.5