Thai Chicken& Sesame Noodles
Yield
4 servingsPrep
20 minCook
20 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salad dressing
oriental |
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
peanut butter
|
|
| 1 | tablespoon |
honey
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 8 | ounces |
spaghetti
cooked |
|
| ¾ | cup |
carrots
grated |
|
| ½ | cup |
scallions, spring or green onions
|
|
| ¼ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salad dressing
oriental |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
peanut butter
|
|
| 15 | ml |
honey
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 231.2 | ml/g |
spaghetti
cooked |
|
| 177 | ml |
carrots
grated |
|
| 118 | ml |
scallions, spring or green onions
|
|
| 59 | ml |
cilantro
chopped |
|
Directions
Pour ⅓ cup of the dressing over chicken in medium bowl; toss to coat.
Cover.
Refrigerate 1 hour to marinate.
Mix remaining dressing, peanut butter, honey and pepper; set aside.
Cook chicken and marinade in large skillet on medium-high heat until cooked through.
Mix spaghetti, chicken, carrot, onions and cilantro in large bowl.
Add peanut butter mixture; toss to coat.
Serve immediately.
