Thai Chicken Broccoli Salad

Recipe Ingredients

4 oz	113g	Uncooked linguine
		Nonstick cooking spray - as needed
1/2 lb	227g / 8oz	Boneless skinless chicken breasts - cut 2" by 1/2"
		Pieces
2 cups	292g / 10oz	Broccoli florets
2/3 cup	97g / 3.4oz	Chopped red bell pepper
6		Green onions - sliced diagonally
		Into 1" pieces
1/4 cup	59ml	Reduced-fat creamy peanut butter
2 tablespoons	30ml	Reduced-sodium soy sauce
2 teaspoons	10ml	Dark sesame oil
1/2 teaspoon	2.5ml	Red pepper flakes
1/8 teaspoon	0.6ml	Garlic powder
1/4 cup	36g / 1.3oz	Unsalted peanuts - chopped

Recipe Instructions

Cook pasta according to package directions, omitting salt. Drain.

Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.

Add broccoli and 2 tablespoons cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.

Combine peanut butter, 2 tablespoons hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 275; Calories from Fat 29%; Total Fat 9g; Saturated Fat 2g; Protein 20g; Carbohydrates 29g; Cholesterol 29mg; Sodium 314mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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