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Sesame Noodles with Chicken

Beau Gustafson
Yield 5 servings (serving size: 1 cup)
Look for bottled toasted sesame seeds for a quick garnish. Toss cucumber, tomato, onion, and cilantro with rice wine vinegar and a little toasted sesame oil for a snappy side dish.

Ingredients

  • 8 ounces uncooked linguine
  • 1 cup matchstick-cut carrots
  • 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
  • 1/2 cup reduced-fat peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 cups chopped cooked chicken breast
  • 1 cup thinly sliced green onions
  • 2 tablespoons sesame seeds, toasted

Nutrition Information

  • calories 456
  • caloriesfromfat 27 %
  • fat 13.9 g
  • satfat 3 g
  • monofat 6.1 g
  • polyfat 4.1 g
  • protein 31.1 g
  • carbohydrate 52.8 g
  • fiber 5.2 g
  • cholesterol 48 mg
  • iron 3.2 mg
  • sodium 645 mg
  • calcium 47 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.

  2. Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.