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Peanut Noodles with Chicken

Leigh Beisch
Yield serves 4 (serving size: 2 cups)

Ingredients

  • 8 ounces fettuccine
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 2 cups thinly sliced red bell pepper
  • 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 chile sauce
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 501
  • caloriesfromfat 28 %
  • fat 16 g
  • satfat 3 g
  • monofat 7 g
  • polyfat 5 g
  • protein 32 g
  • carbohydrate 61 g
  • fiber 5 g
  • cholesterol 49 mg
  • iron 3 mg
  • sodium 476 mg
  • calcium 59 mg

How to Make It

  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 minute 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.