Peanut Chicken with Noodles

Peanut Chicken with Noodles

Go nuts over this fabulous tangle of pasta, peppers, asparagus, and tender chicken perfectly coated with prepared peanut sauce.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

(2-cup)

8
oz. uncooked spaghetti
2
tablespoons oil
1
lb. chicken breast strips for stir-frying
1
medium carrot, cut into 2x1/4x1/4-inch strips (1 cup)
1
medium red bell pepper, cut into thin bite-sized strips
1/2
lb. fresh asparagus spears, cut into 1-inch pieces
3/4
cup purchased peanut sauce
  1. Cook spaghetti as directed on package. Drain.
  2. Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet; place on plate and cover to keep warm.
  3. Add remaining tablespoon oil to wok. Add carrot; cook and stir 2 minutes. Add bell pepper and asparagus; cook and stir an additional 2 to 3 minutes or until vegetables are tender.
  4. Add cooked spaghetti and peanut sauce. Return chicken to wok; toss to coat. Cook and stir about 2 minutes or until thoroughly heated.
Makes 4 (2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
There are many new peanut sauces on the market. Find the one you enjoy most and keep it on hand for quick meals.
Ingredient Substitution
Try making this noodle dish with shrimp or 1/2-inch cubes of firm tofu instead of the chicken breast strips.
Make It Special
For extra peanut flavor and crunch, sprinkle the finished dish with roasted or salted peanuts.

Nutrition Information:

1 Serving (2 Cups)
  • Calories 585
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 4g,),
  • Cholesterol 70mg;
  • Sodium 400mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 39g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 4 Very Lean Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.