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Peanut Noodles with Chicken

Peanut Noodles with Chicken

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
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  • 8 oz. whole-grain spaghetti
  • 1 (12-oz.) pkg. frozen steam-in-bag seasoned Asian vegetables
  • 1/3 cup creamy peanut butter
  • 2 tbsp. seasoned rice vinegar
  • 2 tbsp. less-sodium soy sauce
  • 1 tsp. peeled, grated gingerroot
  • 1/8 tsp. crushed red pepper flakes
  • 1/2 lb. boneless, skinless chicken breasts, poached and shredded
  • 2 green onions, thinly sliced


  1. Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve about 1 cup of the pasta water.
  2. Meanwhile, microwave the vegetables according to package directions. Set aside.
  3. In a large skillet over medium-low heat combine peanut butter, vinegar, soy sauce, ginger and red pepper flakes. Stir in 3/4 cup reserved pasta water, stirring until smooth. Add pasta, vegetables and chicken; toss gently to combine. Cook until heated through, adding more pasta water (if desired) for a thinner sauce. Sprinkle with green onions, and serve.

Per serving: 458 calories, 16g fat, 3g saturated fat, 48mg cholesterol, 876mg sodium, 53g carbohydrate, 9g fiber, 32g protein