- 8 oz uncooked linguine
- 1 C matchstick-cut carrots
- 2/3 C organic vegetable broth (such as Swanson's Certified Organic)
- 1/2 C reduced-fat peanut butter
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp bottled ground fresh ginger (such as Spice World)
- 2 tsp Sriracha (hot chile sauce, such as Huy Fong)
- 2 C chopped cooked chicken breast
- 1 C thinly sliced green onions
- 2 Tbsp sesame seeds, toasted
Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
Author: Cookinglight.coom
Nutritional Facts:
- Calories - 456
Rating:
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