Peanutty Noodles

Peanut butter. Mmmm.
Noodles. Mmmmm..
Two of my favorite foods, together?!?! MMMMM!
I really enjoyed this dish! I thought it was fairly fast and very easy to put together and tasted wonderful! I even ate the leftovers..which half the time--thats rare! I was a little worried about what Tony would think about peanut butter and noodles in the same dish..but he loved it! Can't wait to make it again!

Peanutty Noodles

Adapted from Ice Cream & Wine

Ingredients:

• 2 c. baby carrots
• 1 Tbsp. vegetable oil, divided
• 2 tsp. grated and peeled fresh ginger (I omitted--not a fan of ginger!)
• 3 garlic cloves, minced
• 1 c. fat-free chicken broth
• 1/2 c. natural-style peanut butter
• 1/4 c. low-sodium soy sauce
• 3 Tbsp. white wine vinegar
• 1 tsp. chili garlic sauce (I omitted-didn't have any!)
• 1/4 tsp. salt
• Cooking spray
• 1 c. bell pepper strips
• 1 lb. brocolli **
• 1 lb. uncooked whole-wheat spagetti
• 2 chicken breasts, cooked & cubed (optional)

**Original recipe called for snowpeas, but this is what I had on hand. I love this recipe because you could "customize" it any way you like!

Directions:

1. Cut the baby carrots in half, then in half again. Set aside.
2. Heat 1 tsp. oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, keep warm.
3. Heat 2 tsp. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers, brocolli, and carrots; saute 5 minutes or until tender. Remove from heat. Combine peanut butter mixture, bell pepper mixture, and linguine in a large bowl. Toss well, serve warm.