ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
Visit Whole Grains Council
Shop
Shop
0
Recipes

Perfect Peanut Whole Wheat Pasta with Chicken and Veggies

Quick & Easy Main Course Dinner

With vegetables, peanuts, and whole grains—this simple comfort meal is balanced and tasty.

(1)
Leave a comment
Total Time:

20 minutes

Yield:

4 servings

Nutrition Facts

View

Nutrition Facts

  • Calories: 500 Total Fat 15g
  • Saturated Fat: 3g
  • Sodium: 520mg
  • Carbohydrate: 63 g
  • Fiber: 8g
  • Total Sugar: 16g (Added Sugar 10g)
  • Protein: 33 g
Print

Ingredients

1/2 pound whole wheat pasta or spaghetti reserve ¼ cup of pasta cooking water

1/4 cup creamy peanut butter

2 tablespoons honey

1½ tablespoons white vinegar

2 1/2 tablespoons reduced-sodium soy sauce

1 teaspoon dark sesame oil

1 teaspoon finely minced ginger

2 garlic cloves finely minced

3/4 teaspoon red-pepper flakes

12 ounces cooked boneless, skinless chicken breasts, cut into thin 1/2-inch-wide strips

1 medium cucumber peeled and seeded and julienned

1 red bell pepper halved and julienned

1 medium carrot peeled and julienned

1 tablespoon and 1 teaspoon chopped peanuts unsalted (optional)

2 scallions chopped (optional)

Instructions

  1. Bring a large pot of water to a boil, add salt if using. Add the whole wheat pasta and cook until al dente, 8 to 10 minutes. Drain pasta and reserve ¼ cup cooking water. Briefly rinse pasta under warm running water. Set aside.
  2. In medium bowl whisk peanut butter, reserved pasta cooking water, vinegar, honey, soy sauce, sesame seed oil, ginger, garlic and red pepper flakes until smooth and creamy. Pour over warm pasta. Toss the pasta with chicken, cucumber, red bell pepper. Sprinkle each serving with scallions and 1 tsp. chopped peanuts. Serve warm or cold.

Recipe and photo courtesy of National Pasta Association

How’d it Taste?

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.

You might also like

A casserole dish filled with melted cheese and rich sauce, showcasing a deliciously baked meal ready to serve. Special Occasions

Tartiflette
Spicy Stir Fried Greens with Peanuts Quick & Easy

Spicy Stir-Fried Greens with Peanuts

Greek Sorghum Bowl with Artichokes and Olives

Leek & Squash Einkornotto