Peanut Noodles and Shredded Chicken

Last night Corey and I decided to cook dinner together. We are both watching our calories so coming up with something to eat is usually a chore. Normally we end up with salad, but last night  we wanted real food. I googled low cal recipes and found this one. The website said it was only 363 calories so we went ahead and cooked it up. It was delicious! Only complaint I have is I typed the recipe into myfitnesspal and it said that the recipe was 574 calories. It put me over my limit for the day... but it was nice to have some real food in our tummies!

Peanut Noodles and Shredded Chicken

         from delish.com

Ingredients

•    1 pounds(s) boneless, skinless chicken breasts
• 1/2 cup(s) smooth natural peanut butter
• 2 tablespoon(s) reduced-sodium soy sauce
• 2 teaspoon(s) minced garlic
• 1 1/2 teaspoon(s) chile-garlic sauce
• 1 teaspoon(s) minced fresh ginger
• 8 ounce(s) whole-wheat spaghetti
• 1 bag(s) fresh vegetable medley

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Directions

1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.