Peanutty Noodles with Chicken
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.
Preparation facts
Servings: 6
Yield: 10 cups (2.4L)
Ingredients
12 oz (340g) linguine, uncooked
8 oz (230g) boneless skinless chicken breasts, uncooked
1 Tbs (15mL) teriyaki sauce
2 tsp (10mL) sesame oil, divided
2 tsp (5g) ginger root, grated
2 cloves garlic, minced
1/2 cup (120mL) chicken broth
1/3 cup (75g) peanut butter, natural-style (no added fat or
sugar)
1/4 cup (60mL) soy sauce, low sodium
2 Tbs (30mL) rice vinegar
1/4 tsp (1g) red pepper flakes (or hot chili oil)
1 carrot, sliced
1 red pepper, cut into strips
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.
Nutrition facts
Serving Size 1 serving
Calories 338
Calories from Fat 86 (26%)
% Daily Value*
16%Total Fat 10g
10%Saturated
Fat 1.9g
Polyunsaturated Fat 2.9g
Monounsaturated Fat 4.3g
7%Cholesterol 22mg
27%Sodium 641mg
11%Potassium 377mg
15%Total
Carbohydrate 44g
10%Dietary
Fiber 2.5g
Sugars 2g
Sugar Alcohols 0g
40%Protein 20g