HealthNotes

Peanutty Noodles with Chicken

Ingredients

• 12 oz linguine, uncooked

• 8 oz boneless skinless chicken breasts, uncooked

• 1 Tbs teriyaki sauce

• 2 tsp sesame oil, divided

• 2 tsp ginger root, grated

• 2 cloves garlic, minced

• 1/2 cup chicken broth

• 1/3 cup peanut butter, natural-style (no added fat or sugar)

• 1/4 cup soy sauce, low sodium

• 2 Tbs rice vinegar

• 1/4 tsp red pepper flakes (or hot chili oil)

• 1 carrot, sliced

• 1 red pepper, cut into strips

This dish could easily be made with shrimp or pork in place of the chicken. Great as a main dish; or omit the chicken and serve as a side dish.

Directions

• Cook linguine in a large pot of rapidly boiling water.
• While pasta is cooking, grill, broil or microwave chicken brushed with teriyaki sauce.
• In a small saucepan, heat one tsp oil (5mL) over medium heat. Add ginger and garlic; sauté 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar and red pepper flakes; mix well and simmer 5 minutes, stirring occasionally. Remove peanut sauce from heat and keep warm.
• Heat one tsp oil in a large skillet or wok. Add carrots and stir fry for 1–2 minutes. Add red pepper and continue stir frying until tender. Remove from heat
• Combine vegetables, linguine and peanut sauce in a large bowl.
• Portion linguine onto plates. Cut hot chicken into strips and lay on top of pasta.