These Chinese Peanut Butter Noodles on Crafty Mischief by Brittany caught my eye a couple of weeks ago. This recipe looked like it would make a quick and tasty dinner. Since Jaime and I have been in a bit of a food rut since school started, I pinned it on Pinterest.
This past weekend Jaime and I tried this recipe with a few changes. We were tired and hungry after a long day of errands and didn’t really feel like cooking, but this recipe came together quickly. A little too quickly in fact. I had put some prosciutto rolls in the oven to tide us over while we were making dinner, but by the time the oven had preheated and the rolls were in, the peanut butter noodles with chicken and veggies were ready.
This recipe is inspired by Brittany’s Chinese Peanut Butter Noodles on Crafty Mischief by Brittany.
To make peanut butter chicken with veggies and noodles, we used the following:
- 1/2 cup Fat Free Chicken Broth
- 1 Tablespoon freshly grated ginger
- 3 Tablespoons reduced sodium soy sauce
- 3 Tablespoons chunky reduced fat peanut butter
- 1 1/2 Tablespoons honey
- 1 Tablespoon chili paste
- 3 cloves garlic, pressed
- 1/2 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 box spaghetti
- 1 chicken breast
- 1 cup broccoli
- 1/2 cup snow peas
In a large skillet over medium heat, we combined the chicken broth and peanut butter. We added the ginger, soy sauce, honey, chili paste, one half of the cilantro, and garlic. We let the sauce simmer for about 10 minutes, stirring frequently.
While the sauce was cooking, we cooked the chicken breast in a medium skillet, removed it from the pan, and chopped it into bite sized pieces. We then added about a couple of tablespoons of water to the pan and cooked the broccoli and snow peas just until they began to soften. We also cooked the pasta according to the package directions.
To serve, we stirred the chicken into the peanut sauce. We topped each serving of pasta with veggies and then spooned the chicken and peanut sauce on top. Garnish with cilantro and green onions.