2 cups shredded cooked boneless, skinless chicken breast
2 1/2 cups frozen broccoli florets, thawed
2 carrots, shredded
1 red bell pepper, seeded and thinly sliced
6 scallions, white and light green parts, chopped
How to Make It
Bring a large pot of salted water to boil. Add pasta and cook until just tender, about 10 minutes.
In a blender, combine garlic, ginger, soy sauce, vinegar, sesame oil, peanut butter and sugar; blend until smooth.
Drain pasta, rinse under cold running water and drain again. Toss with sauce in a large bowl, adding more water, 1 tsp. at a time, as necessary to moisten. Add chicken, broccoli, carrots and bell pepper and toss again. Sprinkle with scallions and serve immediately or cover and refrigerate for up to 1 day.
Also appeared in:
All You, June, 2010
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I use raw broccoli, adding it to the boiling noodles for the last couple minutes to soften it slightly, and shaped pasta, such as bowties. I also mix all ingredients together at once, rather than mixing the sauce & noodles first.
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