Thai Peanut Sauce Noodles with Veggies and Chicken

I don't know why I have waited so long to make this recipe. It is SO freaking good. I guess I thought that using spaghetti for anything other than Italian style recipes was kind of sacrilegious, but that was just crazy talk. I am hereby a complete convert in using semolina/durum flour pastas for everything... you know, because I really needed another excuse to eat more carbs. NOT. 

Thai food seems like one of those genres that takes a lot of time, special ingredients, etc. While this isn't necessarily authentic Thai, it's a pretty good homemade version of a Thai-ish dish that won't make my taste buds spontaneously combust. I'll take it- I kind of like to keep my taste buds intact, and while I like my food to have flavor and some heat, I don't like to not be able to taste things for days while the capsaicin oils finally dissipate. 

So if you're in the market for a quick dinner that involves lean protein, fiber and lots of veggies, give this one a try. It took me about 30 minutes start to finish, since I cut up the veggies while the chicken was poaching. I think my favorite thing about it was it didn't remind me of the usual suspects with similar ingredients: grilled chicken, breaded chicken, chicken parmesan, and spaghetti and meatballs. It was fresh, delicious and easy to make-- what more could I ask for??

One Year Ago: Bolognese Pizza

Thai Peanut Sauce Noodles with Veggies and Chicken

Adapted from Eating Well

1 pound boneless, skinless chicken breasts
1/2 cup chunky natural peanut butter (Use 1/3 cup PB2 for a lower calorie option)
2 tablespoons reduced-sodium soy sauce
3 cloves garlic, grated
1 inch piece of fresh ginger, peeled and grated
3 tablespoons Thai sweet chile sauce  (**I used a sweet chile chicken dipping sauce- not spicy)
1/2 teaspoon Sriracha (**spicy!)
8-12 ounces whole-wheat spaghetti (I used Dreamfields)

1 large carrot, cut into matchsticks

1 medium white onion, chopped

8-10 smallish mushrooms, chopped

1 bell pepper, color of choice, quartered and sliced into thin strips

2 cups broccoli florets, diced and steamed

3 chives, green parts diced

chopped peanuts, for garnish

Bring a large pot of water to a boil. Add the chicken breasts and poach for 10-15 minutes, until cooked through and no longer pink. Remove from water and set aside to cool slightly. Bring the water back to a boil and add the pasta. Cook until al-dente, about 7-8 minutes. While the pasta is cooking, mix together the ingredients for the sauce: peanut butter, soy sauce, grated garlic and ginger,  chile garlic sauce and Sriracha sauce. Set aside. Shred or chop the chicken once it's cool enough to handle. Drain the pasta and set aside. Return the pot to the stove, reheat over medium-high heat. Spray some non-stick cooking spray and sauté the carrot, onion, mushrooms, bell pepper until all have softened. Toss the broccoli, chicken, pasta and sauce together, stirring to combine or using tongs to toss together. Taste and season additionally if desired. Serve and garnish with diced chives and peanuts. 

May be served hot or cold. Both are awesome.