Peanut Noodles With Chicken |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ideas for picky eaters: Add different vegetables that suit your children's taste. Sliced green beans, sugar snaps, and scallions work especially well. Or just let them eat it plain. Each serving is 1 1/2 cups. I found this recipe in Parenting magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
salt |
8 ounces linguine (whole grain recommended) |
1 carrot, shredded |
1 red bell pepper, cut in very thin strips |
2 cups snow peas |
1/4 cup hoisin sauce |
2 tablespoons rice vinegar |
1/2 cup unsweetened natural-style peanut butter |
1/2 cup low sodium chicken broth |
2 cups cooked chicken breasts, diced |
asian chili paste, to taste (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package directions. Just before draining, scoop out and reserve 1/4 cup of the cooking water and add the carrot, bell pepper, and snow peas to the pot. Drain.
2. While the pasta cooks, make the sauce. Combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it's smooth and thick.
3. Toss together the pasta and vegetables, sauce, and chicken. If the sauce is too thick, stir in the reserved pasta cooking water. Serve warm or at room temperature. For a little heat in your serving, stir in some chili paste.
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