peanut noodles with chicken recipe

peanut noodles with chicken

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 4 servings, 1 cup each


  • 8 oz. whole-grain spaghetti
  • 1 pkg. (12 oz.) frozen steam-in-bag seasoned Asian vegetables
  • 1/3 cup creamy peanut butter
  • 2 Tablespoons seasoned rice vinegar
  • 2 Tablespoons less-sodium soy sauce
  • 1 teaspoon peeled, grated gingerroot
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 lb. boneless, skinless chicken breasts, poached and shredded
  • 2 green onions, thinly sliced

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve about 1 cup of the pasta water.
  2. Meanwhile, microwave the vegetables according to package directions. Set aside.
  3. In a large skillet over medium-low heat combine peanut butter, vinegar, soy sauce, ginger and red pepper flakes. Stir in 3/4 cup reserved pasta water, stirring until smooth. Add pasta, vegetables and chicken; toss gently to combine. Cook until heated through, adding more pasta water (if desired) for a thinner sauce. Sprinkle with green onions, and serve.

Per serving: 460 calories, 16g fat, 3g saturated fat, 50mg cholesterol, 875mg sodium, 53g carbohydrate, 9g fiber, 5g sugars, 32g protein