Skinny Thai Chicken and Peanut NoodlesReport Violation
6 ounces whole grain or whole wheat dry spaghetti
¼ cup reduced sodium soy sauce
¼ cup reduced-sodium chicken broth
3 tablespoons peanut butter, I used natural, chunky
1 tablespoon fresh lime juice or vinegar
2 cloves garlic, minced
2 teaspoon ginger, from a jar
½ teaspoon crushed red pepper flakes
1 cup cooked chicken breast, shredded or chopped
1 red bell pepper, cut into thin bite-size pieces (1 cup)
3 green onions, bias-sliced into ½-inch pieces
2 tablespoons finely chopped peanuts (optional)
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large pan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper. Cook and stir over low heat until peanut butter melts. Add chicken, red bell pepper and green onions. Mix well and continue to cook until chicken is heated. Add cooked pasta and toss to coat.
3. Divide among 4 plates. If desired, garnish with chopped peanuts.
Makes 4 servings (~1½ cups each serving)
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Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 7
|SKINNY FACTS: for 1 serving (about 1½ cups) not including chopped peanuts
290 calories, 8g fat, 20g protein, 38g carbs, 7g fiber, 675mg sodium, 2g sugar