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At a Glance
Prep Time : 25min
Cook Time : 10min
Course : Entree, Lunch, Pasta
Special : Easy, Low Fat
Type of Prep : Boil
Cuisine : Asian
 
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Asian Chicken Noodle Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This terrific Asian chicken dish tastes like take-out but is simple to make at home, where you can be sure you are using healthy ingredients. Remember, peanut butter contains mostly monounsaturated fat, which is the heart healthy kind. It's also a great source of B vitamins and vitamin E.

For speed, use a store-bought rotisserie chicken.

INGREDIENTS:

  • 4 cups of thinly cut or shredded cooked chicken
  • 1/4 cup of peanut butter (creamy is best)
  • 1/4 cup reduced sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 1 tbsp sugar
  • 1 tbsp minced ginger
  • 3 tbsp fat free, low sodium chicken broth or water
  • 12 ounces linguine
  • 2 carrots, grated
  • 4 scallions, chopped
  • 1 small red pepper, cut into small strips
  • 1/3 cup fresh cilantro, chopped

PREPARATION:

Boil linguine in a large pot of water until tender (al dente). Drain and rinse with cold water. Place linguine in a large bowl. While pasta is cooking, blend or process the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, ginger and broth until smooth.

Add chicken, carrots, scallions, pepper strips and chopped cilantro to bowl of linguine and toss. Pour peanut sauce over the pasta mixture and toss well to coat. If sauce is too thick, thin with extra broth or a little water.

Serves 4-6

Per Serving: Calories 423, Calories from Fat 84, Total Fat 9.3g (sat 1.9g), Cholesterol 64mg, Sodium 468mg, Carbohydrate 50.7g, Fiber 3.9g, Protein 34.2g

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