An easy gluten-free dish with an Asian flare. To change it up, feel free to switch out the chicken for shrimp or make it a vegetarian affair by adding tofu!
Adapted from Eatingwell.com
- Put a large pot of water on to boil for cooking pasta.
- Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
- Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
- Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, about 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh.
- Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Garnish with the blanched peanuts. Serve warm or chilled.
- Skinless, Boneless Chicken Breasts - 1 pound
- Smooth Peanut Butter -1/2 cup
- Gluten-Free Soy Sauce -2 tbsp
- Minced Garlic - 2 TSP
- Chili-Garlic Sauce - 1 1/2 TSP, or to taste
- Fresh Ginger - 1 TSP minced
- Brown Rice Spaghetti -8 ounces
- Vegetable Medley - 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
- Blanched Peanuts - 3/4 cup