Peanut Noodles With Shredded Chicken & Vegetables

“Choose a combination (12 oz) of vegetable from the salad bar and create your own mix. Here we used carrots, broccoli & snow-peas already premixed. We chose regular spaghetti instead of whole-wheat as the resident's won't eat the other. Also, we used regular peanut butter. EatingWell.”

Ingredients Nutrition


  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; bring to a boil.
  3. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
  4. Transfer the chicken to a cutting board.
  5. When cool enough to handle, shred into bite-size strips.
  6. Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
  7. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
  8. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
  9. Drain, reserving 1 cup of the cooking liquid.
  10. Rinse the pasta and vegetables with cool water to refresh.
  11. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
  12. Serve warm or chilled.

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