Prep 10 mins
Cook 25 mins
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.
- 1 lb boneless skinless chicken breast
- 1⁄2 cup smooth natural-style peanut butter
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons minced garlic
- 1 1⁄2 teaspoons huy fong chili-garlic sauce (to taste)
- 1 teaspoon minced fresh ginger
- 8 ounces whole wheat spaghetti
- 12 ounces fresh mixed vegetables, such as carrots, broccoli, snow peas
- Put a large pot of water on to boil for cooking pasta.
- Meanwhile, place chicken in a skillet or saucepan and add enough water; 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.
- Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
- 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.