Perfect Peanut Whole Wheat Pasta with Chicken and Veggies
With vegetables, peanuts, and whole grains—this simple comfort meal is balanced and tasty.
Total time
20 minutesYield
4 servingsNutrition
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Ingredients
½ pound whole wheat pasta or spaghetti reserve ¼ cup of pasta cooking water
¼ cup creamy peanut butter
2 tablespoons honey
1½ tablespoons white vinegar
2 ½ tablespoons reduced-sodium soy sauce
1 teaspoon dark sesame oil
1 teaspoon finely minced ginger
2 garlic cloves finely minced
¾ teaspoon red-pepper flakes
12 ounces cooked boneless, skinless chicken breasts, cut into thin ½-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
- 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.
- 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
Nutrition
Calories: 500 Total Fat: 15gSaturated Fat: 3g
Sodium: 520mg
Carbohydrate: 63 g
Fiber: 8g
Total Sugar: 16g (Added Sugar: 10g)
Protein:33 g
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