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| INGREDIENTS |
| 4 cups |
thinly cut or shredded cooked chicken |
| ¼ cup |
peanut butter (creamy is best) |
| ¼ cup |
reduced sodium soy sauce |
| 2 tbsp. |
rice vinegar |
| 2 tbsp. |
chili garlic sauce |
| 1 tbsp. |
sugar |
| 1 tbsp. |
minced ginger |
| 3 tbsp. |
fat free, low sodium chicken broth or water |
| 12 oz. |
linguine |
| 2 |
carrots, grated |
| 4 |
scallions, chopped |
| 1 |
small red pepper, cut into small strips |
| ⅓ cup |
fresh cilantro, chopped |
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| RECIPE |
- Prepare linguine according to package.
- Drain, rinse with cold water and place in large bowl.
- While pasta is cooking, blend in a food processor or blender the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, ginger, and broth until smooth.
- Add chicken, carrots, scallions, pepper strips, and cilantro to bowl of pasta, toss to distribute.
- Pour peanut sauce over chicken and pasta. Toss well to coat. (If you need to thin sauce out, use a little water.)
- To serve, place chicken and pasta on bed of lettuce if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
423 |
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| Total Fat |
9 g |
|
| Sodium |
468 mg |
|
| Total Carbohydrates |
51 g |
|
| Fiber |
4 g |
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| Protein |
34 g |
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