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Thai Chicken Broccoli Salad

4 ounces uncooked linguine 
Nonstick cooking spray 
1/2 pound boneless skinless chicken breasts, cut into 21/2-inch pieces 
2 cups broccoli florets 
2/3 cup chopped red bell pepper 
6 green onions, sliced diagonally into 1-inch pieces 
1/4 cup reduced-fat creamy peanut butter 
2 tablespoons hot water 
2 tablespoons reduced-sodium soy sauce 
2 teaspoons dark sesame oil 
1/2 teaspoon red pepper flakes 
1/8 teaspoon garlic powder 
1/4 cup unsalted peanuts, chopped 

Cook pasta according to package directions, omitting salt. Drain; set aside
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, 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

Food exchange 1-1/2 Starch 1 Vegetable 2 Meat 1/2 Fat
(1/4 of total recipe) 
Calories 275 Calories from Fat 29 % Total Fat 9 g Saturated Fat 2 g 
Cholesterol 29 mg Carbohydrate 29 g Fiber 4 g Protein 20 g Sodium 314 mg

Courtesy Diabetic Cooking

Serves 4