Chicken,  Food,  Pasta,  Vegetables

Sesame Noodles with Chicken

March 25, 2011 /

It’s Friday!! What a week this has been! I think that being gone to California really put a dent in my workload at work. I just cannot seem to get ahead of the game. Needless to say I am pretty happy about it being Friday not only because it means I don’t have to work tomorrow and I get to sleep in, BUT one my girlfriends at work went on a “HOT DATE” last night and I can’t wait to hear about it!! 😉

Last night I wanted to try and make something a little different (and healthy) for myself. I am always looking to try new recipes but sometimes it is hard to try new things during the week because I am so busy. Cooking light totally helps out with that with their “20-minute cooking” page. You seriously can whip up some of the best tasting dinners and it is quick! This is not to say that I don’t enjoy making meals that take time, but since my schedule is so crazy during the week it is nice to not have to worry about coming home and making something that will take a long time.

Anyway, this recipe for sesame noodles with chicken was really easy and really delicious. The flavors were really different and I was pleasantly surprised by the texture that the peanut butter gave the dish…wait what?! YUP! Peanut butter folks…

Ingredients for Sesame Noodles with Chicken:

  • 8 ounces uncooked wheat linguine
  • 1 cup matchstick-cut carrots
  • 2/3 cup vegetable broth (I used organic non-fat)
  • 1/2 cup peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon bottled ground fresh ginger
  • 2 teaspoons chile sauce (you can really use any kind of chile sauce you like)
  • 2 cups chopped cooked chicken
  • sprinkle of tarragon
  • 2 tablespoons sesame seeds, toasted

I took 2 chicken breasts and cut them into cubed pieces. I heated a skillet with a tablespoon of olive oil over medium-high heat. Salt and pepper the chicken and then place into hot pan and cook until done. You could definitely use leftover chicken from some other night though.

Cook pasta according to package directions. Add carrots to pasta during the last 4 minutes of cooking. Drain well.

Combine broth, peanut butter, rice vinegar, soy sauce, ginger, and chile sauce into a food processor. Process until contents are smooth. Combine the pasta mixture with chicken and tarragon in a skillet over low heat. Drizzle the sauce over the mixture and toss well.

Sprinkle with the sesame seeds and serve hot!

Happy Friday Everyone! Have a great one and enjoy the weekend!

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