INGREDIENTS
4
ounces uncooked linguine
Nonstick cooking spray
1/2
pound boneless skinless chicken breasts, cut into 2X1/2-inch pieces
2
cups broccoli florets
2
tablespoons cold water
2/3
cup chopped red bell pepper
6
green onions, sliced diagonally into 1-inch pieces
1/4
cup reduced-fat creamy peanut butter
2
tablespoons hot water
2
tablespoons reduced-sodium soy sauce
2
teaspoons dark sesame oil
1/2
teaspoon red pepper flakes
1/8
teaspoon garlic powder
1/4
cup unsalted peanuts, chopped
PREPARATION:
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.
- Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
- Combine peanut butter, hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Serving Size:
about 1 cup salad
Sodium
314 mg
Protein
20 g
Fiber
4 g
Carbohydrate
29 g
Cholesterol
29 mg
Saturated Fat
2 g
Total Fat
9 g
Calories from Fat
29 %
Calories
275
DIETARY EXCHANGE:
Fat
1/2
Meat
2
Vegetable
1
Starch
1-1/2
