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Asian Peanut Chicken with Noodles

Servings = 2 | Serving size =2 ounces pasta with 3 ounces chicken and sauce

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers if reheated gently. Leftovers, chilled, work well as a pasta salad.

Place peanut butter, cilantro, lime juice, soy sauce, chicken stock, and red pepper flakes in a blender or mini chopper and puree until smooth. Set aside.

Preheat oven to 200°.

Place 3 quarts water in large saucepan over high heat. When water boils, reduce heat to medium until water is simmering. Add chicken strips and cook for five minutes. Remove the chicken with tongs, leaving the water in the pot, and place the plate in the preheated oven.

Increase the heat under the water to high, and when the water returns to a boil, add the whole wheat pasta. Cook for 8-10 minutes, until pasta is almost al dente. Add edamame and cook for another 1 minute.

Remove 1/2 cup of the pasta water and reserve. Drain the pasta and edamame, then return to sauce pan. Reduce heat to medium and add peanut sauce, chicken, and shredded carrots and onions, then toss well. (Don't add onions if they are a GERD trigger for you).

If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency. Top with peanuts and serve.

Nutrition Facts

Serving size: 2 ounces pasta with 3 ounces chicken and sauce | Servings 2

Calories 581 | Calories from Fat 190

Amount Per Serving (% Daily Value)

Total Fat 23g (35%) | Saturated Fat 4g (21%)

Monounsaturated Fat 9g | Trans Fat 0g

Cholesterol 49 mg (16 %) | Sodium 257 mg (11 %)

Total Carbohydrates 59g (20%) | Sugars 6g

Dietary Fiber 10g (41%) | Protein 44g

Vitamin A 49% | Vitamin C 22 % | Calcium 11% | Iron 33%

Vitamin K 17 mcg  | Potassium  913 mg | Magnesium  201 mg