Peanut Noodles with Chicken and Vegetables
Leftover chicken and frozen veggies make this whole-grain peanut noodle recipe quick and easy. Source: Diabetic Living Magazine
Ingredients
Associated Recipes
Directions
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In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.
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For peanut sauce, in a small saucepan, combine peanut butter, sugar, soy sauce, water, vegetable oil, garlic, and crushed red pepper. Heat until peanut butter is melted and sugar is dissolved, stirring frequently.
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In a large bowl, combine pasta mixture, peanut sauce, and shredded chicken. Toss well to coat. Serve immediately. If desired, top with chopped peanuts and/or sliced green onion.
Nutrition Facts
Serving Size: 1 cup
Per Serving:
289 calories; 9.2 g total fat; 1.7 g saturated fat; 54 mg cholesterol; 341 mg sodium. 175 mg potassium; 29.1 g carbohydrates; 4.2 g fiber; 7 g sugar; 21.1 g protein; 1213 IU vitamin a iu; 4 mg vitamin c; 12 mcg folate; 37 mg calcium; 2 mg iron; 24 mg magnesium;
Exchanges:
1 vegetable, 1 1/2 starch, 2 lean meat, 1 fat
