Description

This is a quick, easy, simple, tasty, flavorful dish for anytime, but especially on busy weeknights. The leftovers are great, as well.

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1/2 c. smooth, natural peanut butter
• 2 T. reduced-sodium soy sauce
• 2 t. minced garlic
• 1 1/2 - 3 t. chile-garlic sauce, or to taste (found in the Asian section of the supermarket)
• 1 t. minced fresh ginger
• 8 oz. whole-wheat spaghetti
• 12 oz. bag fresh vegetable medley, such as carrots, broccoli, snow peas or your favorite
• Optional: crushed, roasted peanuts, to garnish

Steps

1. Cook pasta in boiling water until not quite tender, about 1 minute less than directions on the package. Add vegetables; cook until pasta and vegetables are just tender, 1 minute more. Drain, but reserve 1 c. of the cooking liquid. Rinse pasta and vegetables with cool water to refresh.
2. Wash chicken and pat dry.
3. Place chicken in a skillet or saucepan; add enough water to cover; bring to a boil; cover; reduce heat to low; simmer gently until cooked through and no longer pink in the middle, 10 - 12 minutes. Drain.