I know I’ve said this before but those pre-cooked rotisserie chickens available in the deli section of almost every grocery store are lifesavers for busy working moms like me. Besides being inexpensive, quick, easy and very versatile, as an added bonus my kids love chicken. Personally, I like the versatile part because it lets me get creative in the kitchen without a ton of extra cooking steps. This Asian Chicken Peanut Butter Noodles recipe is no exception and combines my love of peanut butter with my kids’ love of chicken and is packed with an extra hit of whole grains by using whole wheat spaghetti. It can also be served warm as a main dish or made-ahead and served as a cold noodle salad. Either way, all I can say is yum!
Simply cook the spaghetti and add the vegetables (YES TO THE SAME WATER!)
Heat up the sauce.
Coat the chicken.
½ box of whole wheat spaghetti broken in half (approx. 250g), uncooked
1 ½ cups of sugar snap peas
½ red or yellow pepper sliced into thin strips
1 cup bean sprouts
1 cup matchstix sliced carrots
½ cup Kraft Asian Sesame Dressing
2 Tbsp. crunchy peanut butter
1 Tbsp. soy sauce
½ pre-cooked rotisserie chicken (white and dark meat) cut into pieces
2 green onions, sliced
Cook spaghetti according to the package directions, adding snap peas, pepper, bean sprouts and carrots to the water for the last 2 min. of cooking time.
While spaghetti is cooking, heat dressing, soya sauce and peanut butter in large sauté pan on medium-high heat. Add chicken and stir until coated. Reduce heat to keep warm.
Drain spaghetti and vegetables, toss with meat mixture until coated. Top with green onions and serve.
Optional: Use more peanut butter, asian dressing, and soy sauce for extra saucy noodles and if you like a little more crunch, top with crushed peanuts.
Bonus: This is one of my favourite leftovers for a yummy mummy work lunch the next day.
Bonus #2: Wondering what to do with the leftover ingredients from this recipe? Check out my Fresh Chicken Rolls.