Monday, October 12, 2009

Peanut Noodles with Chicken

8 oz Linguine (try whole grain)
1 Carrot (shredded)
1 Red Pepper (cut into very thin strips)
2 cups Snow Peas
¼ cup Hoisin Sauce
2 Tbsp Rice Vinegar
½ cup Smart Balance or All-Natural Peanut Butter
½ cup Low Sodium Chicken Broth
2 cups Diced Cooked Chicken Breast
Asian Chili Pasta (to taste & optional)

Bring a pot of salted water to a boil. Add linguine and cook according to package directions. Just before draining, scoop out and reserve ¼ cup of the cooking water and add the carrot, bell pepper, and snow peas to pot. Drain. While pasta cooks, make the sauce. Combine Hoisin, rice vinegar, peanut butter and broth in a small sauce pan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it’s smooth and thick. Toss together the pasta, vegetables, sauce and chicken. If the sauce is too thick, stir in reserved pasta cooking water. Serve warm or room temperature. For more “heat” add a touch of chili paste.