Categories: Mains

Ingredients

• 1 pound(s) boneless, skinless chicken breasts
• 1/2 cup(s) smooth natural peanut butter
• 2 tablespoon(s) reduced-sodium soy sauce
• 2 teaspoon(s) minced garlic
• 1 1/2 teaspoon(s) chile-garlic sauce
• 1 teaspoon(s) minced fresh ginger
• 8 ounce(s) whole-wheat spaghetti
• 1 bag(s) fresh vegetable medley

Directions

1. Put a large pot of water on to boil for cooking pasta.

2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

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