Peanut Noodles with Chicken and Vegetables

Peanut Noodles with Chicken and Vegetables

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From: Diabetic Living Magazine

Leftover chicken and frozen veggies make this whole-grain peanut noodle recipe quick and easy.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 ounces dried multigrain spaghetti
  • 1 16-ounce package frozen sugar snap stir-fry vegetable blend
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 2 cups Shredded Chicken Master Recipe (see associated recipe)
  • ⅓ cup chopped peanuts and/or sliced green onion (optional) (optional)

Preparation

  • Prep

  • Ready In

  1. In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.
  2. 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.
  3. 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 information

  • Serving size: 1 cup
  • Per serving: 289 calories; 9 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 21 g protein; 12 mcg folate; 54 mg cholesterol; 7 g sugars; 1,213 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 2 mg iron; 341 mg sodium; 175 mg potassium
  • Nutrition Bonus: Vitamin A (24% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, 2 lean meat, 1 fat

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