Peanut Noodles with Chicken and Vegetables

Recipe by Diabetic Living Magazine

Serving size: 1 cup

6 ounces dried multigrain spaghetti
1 16-ounce package frozen sugar snap stir-fry vegetable blend
3 tablespoons creamy peanut butter
1 tablespoon sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon vegetable oil
2 cloves garlic, minced
¼ teaspoon crushed red pepper
2 cups Shredded Chicken Master Recipe (see associated recipe)
⅓ cup chopped peanuts and/or sliced green onion (optional)

Cooking instructions: Place chicken thighs in a 4- to 5-quart slow cooker. For the bouquet garni, place thyme sprigs, parsley stems, bay leaves, garlic, and peppercorns in the center of a double-thick 8-inch square of 100%-cotton cheesecloth. Gather corners together and tie closed with 100%-cotton kitchen string. Add bouquet garni to slow cooker. Pour broth over all in cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl, reserving cooking liquid. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking liquid to moisten meat. Strain and reserve cooking liquid to use for chicken stock.

(Nutrition Per Serving: 289 calories, 9g total fat, 2g saturated fat, 341mg Sodium, 29g carbohydrate, 4g fiber, 7g sugar, 21g protein)


Stay up to date with what's going on at
Gather New Haven