Peanut noodles with chicken

Now that Fall is here, I’ve been cooking again.  I found this basic recipe in Good Housekeeping magazine, and doctored it up a bit.  Everyone liked it – Emma even took leftovers of it to school for her lunch. (And her friends asked for copies of the recipe.)

1 lb. spaghetti or linguine

1 clove garlic, thinly sliced ( I use garlic from a jar. Saves time.)

4 med. skinless, boneless chicken breast halves

1/4 c. rice vinegar

1/4 c. soy sauce

1/3 c. smooth peanut butter

3 Tbsp. water

2 tsp. grated fresh ginger

1/2 cucumber, peeled and thinly sliced

1 bag shredded carrots

1 medium red pepper, thinly sliced

lots of cilantro

1. Boil water. Cook pasta according to directions. Rinse and drain pasta.

2. Meanwhile, in a 12-inch skillet, heat garlic and 1 inch of a water to boiling on high. Add chicken, reduce heat to medium-low and cook chicken for 13-14 minutes (until it’s not pink. Pink is bad for chicken.) Remove chicken from skillet and place in a bowl of ice water for 5 minutes. Throw out the icky water.  With hands, shred chicken.

3. While chicken and pasta are cooking, in a large bowl whisk vinegar, soy sauce, peanut butter, water and ginger until smooth.

4. To bowl with peanut sauce, add pasta, shredded chicken, cucumber, carrots and pepper; toss to coat.  To serve, garnish with lots of cilantro.

The last time I made this, I added some steamed broccoli to it as well, as both David and Margaret are eating broccoli these days, and request it early every day. I do not know why – it totally came out of the blue.

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