Thai Chicken and Peanut Noodles
8 ounces whole-grain or whole-wheat dry spaghetti
¼ cup reduced-sodium soy sauce
¼ cup reduced-sodium chicken broth
3 tablespoons peanut butter
1 tablespoon fresh lime juice or vinegar
2 cloves garlic, minced
2 teaspoon ginger, from a jar, We used fresh, minced
½ teaspoon crushed red pepper flakes
1 cup cooked chicken breast, chopped
1 red bell pepper, cut into thin bite-size pieces (1 cup)
3 green onions, bias-sliced into ½-inch pieces
2 tablespoons peanuts, finely chopped (optional)
Cook pasta according to package directions; drain.
Meanwhile, in a large pan, 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 chicken, red bell pepper and green onions. Mix well and continue to cook until chicken is heated. Add cooked pasta and toss to coat.
Divide among 4 plates. If desired, garnish with chopped peanuts.
Serving: 1.5cupsCalories: 290kcalCarbohydrates: 38gProtein: 20gFat: 8gSaturated Fat: 1gCholesterol: 23mgSodium: 675mgFiber: 7gSugar: 2g Blue Smart Points: 6