Thai Chicken and Noodles

Start to Finish: 35 minutes

6 oz angel hair spaghetti or vermicelli
1/4 cup soy sauce
1/4 cup chicken or vegetable broth
2 TBLS peanut butter
1 TBLS fresh lime juice
2 cloves garlic, minced
1 tsp grated fresh ginger or 1/2 tsp ground ginger
1/2 tsp crushed red pepper (my kids would have liked it more if I had left this out)
1 1/2 cups shredded or chopped rotisserie chicken
1 red sweet pepper, cut into thin bite-size pieces
3 green onions, bias-sliced into 1/2 inch pieces
Lime wedges
2 TBLS finely chopped peanuts (optional)

1. Cook pasta according to the package directions; drain.
2. Meanwhile, in a saucepan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper. Cook and stir over low heat until peanut butter melts. Add cooked pasta, tossing to coat.
3. Add chicken, sweet pepper, and green onions; mix well. Serve warm or let stand at room temperature for, up to 30 minutes. Serve with lime wedges. If desired, garnish with peanuts (we liked the peanuts).
Makes 4 servings.

TIP: Make sure you cook sauce on LOW! The juices will turn into a paste instead of being a sauce if you cook any higher.

Per serving: 334 cal, 8 g fat, 46 mg chol., 1071 mg odium, 37 g carbs, 2 g fiber (unless you use whole wheat pasta), 25 g protein.

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