I’m kind of in a 4th of July twilight zone. I feel like I should still be making festive red, white and blue stuff but I know it’s over. Done. Finis.
So instead I thought I’d make you some noodles.
This is one of the few meals that everyone in our house, including the picky 18-month-old, really likes. That makes me especially happy because it’s ridiculously quick and easy to make, and pretty nutritious to boot. It’s also a one-dish meal, which makes it perfect for those days when ten minutes is all you have to get dinner on the table. (Wait, isn’t that every day?)
I use the Barilla pasta that has added protein in it, but still tastes great. I always make a double batch because this is really good the next day too. We often eat it cold for lunch!
Ingredients
8 ounces linguine
1 cup matchstick carrots
2/3 cup chicken broth
1/2 cup peanut butter
2 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 teaspoons Sriracha (or to taste -- less for kids)
2 cups shredded cooked chicken breast
3/4 cup slice green onions
Instructions
Cook pasta according to package directions. Add matchstick carrots to pasta 3 minutes before done cooking. Drain well.
To make the peanut sauce, combine next six ingredients (broth thru Sriracha) in a bowl and whisk until smooth.
Toss cooked pasta with shredded chicken and peanut sauce. Stir in green onions and sprinkle with sesame seeds.
Serves 4
Easy, peasy right?
http://sugarmamacooks.com/easy-thai-chicken-noodle-bowls-2/Adapted from Cooking Light
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