Peanut-Cilantro Chicken Pasta
In a food processor combine the cilantro, soy milk, rice vinegar, soy sauce, garlic, salt and crushed red pepper; add 1/3 cup of the peanuts. Cover and process until nearly smooth.Advertisement
Using a vegetable peeler, cut carrots and zucchini lengthwise into thin ribbons.
In a Dutch oven cook noodles according to package directions, adding carrot and sweet pepper the last 1 minute of cooking; drain.
Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chicken; cook and stir 4 minutes or until no longer pink. Stir in cilantro mixture; heat through. Stir in noodle mixture and zucchini.
Chop the remaining peanuts. Sprinkle servings with chopped peanuts and sesame seeds. Serve with lime wedges.
3 lean protein, 1 1/2 fat, 1 1/2 starch