Peanut Noodles With Chicken

Whip up the taste of takeout in your kitchen with this easy Asian dish. GOOD TO KNOW: Peanuts offer an abundance of good fats, like mono- and polyunsaturated. Using a reduced-fat peanut butter equals 68% less fat.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 2 cup servings

Ingredients

• 8  ounces fettuccine
• 2  cups  chopped roasted boneless skinless chicken breasts (about 2 breasts)
• 2  cups  thinly sliced red bell peppers
• 1  teaspoon  dark sesame oil
• 2  garlic cloves, minced
• 1  tablespoon  minced fresh ginger
• 2⁄3 cup water
• 1⁄3 cup  natural-style peanut butter (such as Smucker's)
• 1⁄3 cup hoisin sauce
• 1  tablespoon  seasoned rice wine vinegar
• 1⁄2 teaspoon  Asian chili sauce
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  chopped fresh cilantro

Directions

1. Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes.
2. Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water and next 4 ingredients (through chile sauce). Cook 1 minutes or until thoroughly heated, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.