I have a dirty little confession to make: today is the last day that my growing baby is the size of a lemon and guess who hasn’t posted a single new recipe containing lemon!??! Needless to say, it is not for lack of lemon love. If you do a quick search, about 90% of my recipes contain lemon. Here are a few of my favorites:
In the meantime, today I’m sharing a recipe I created incorporating leftover peanut sauce from my Thai Chicken Satay. Asian noodle dishes are a fantastic way to fill your family’s plate with loads of veggies and lean protein. Who can resist a plate full of creamy noodles? By using whole wheat spaghetti or buckwheat soba noodles, you ramp up the fiber and protein content of the meal. Peanut butter and sesame oil are both healthy MUFA’s that will help you absorb the vitamins from the veggies while also keeping you fuller longer. Win, Win.
Your fork is waiting.
- 8 oz whole wheat spaghetti or soba noodles
- 16 oz chicken breasts cut in cubes
- 1 medium onion diced
- 1 red pepper diced
- 4 c broccoli florets
- 1/4 c peanut sauce
- 2 scallions chopped
- Salt and pepper to taste
Bring a large pot of salty water to a boil and cook whole wheat spaghetti according to package directions.
Reserve 1/2 c cooking water before draining pasta; set aside.
Meanwhile, heat a large wok or saute pan to medium high and spray with non-stick cooking spray.
Season chicken breast with a bit of salt and pepper to taste and saute for 6-8 minutes until browned. Remove from pan and set aside.
Meanwhile, add onions and peppers to pan and saute 5 minutes until translucent.
Add broccoli florets and reserved pasta water and cover with pan to steam 3-4 minutes until broccoli is bright green.
Stir in peanut sauce and add chicken and pasta.
Serve with fresh chopped scallions on top.
Excellent source of Vitamin C, good source of Vitamin A and iron