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Roast Pork Tenderloin with Apricot Glaze, Plus Other Easy Dinners

Sunday:
Peanut Noodles with Chicken

TOTAL TIME: About 30 minutes
Serves: 4

What You'll Need:
Salt
8 oz linguine (preferably whole-grain)
1 carrot, shredded
1 red bell pepper, cut in very thin strips
2 cups snow peas
1/4 cup hoisin sauce
2 Tbsp rice vinegar
1/2 cup natural-style peanut butter, unsweetened
1/2 cup low-sodium chicken broth
2 cups diced, cooked chicken breast
Asian chili paste, to taste (optional)

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package directions. Just before draining, scoop out and reserve 1/4 cup of the cooking water and add the carrot, bell pepper, and snow peas to the pot. Drain.
2. While the pasta cooks, make the sauce. Combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it's smooth and thick.
3. Toss together the pasta and vegetables, sauce, and chicken. If the sauce is too thick, stir in the reserved pasta cooking water. Serve warm or at room temperature. For a little heat in your serving, stir in some chili paste.

PER SERVING (1 1/2 cups): 482 calories, 14 g fat (3 g saturated), 404 mg sodium, 60 mg cholesterol

Ideas for picky eaters: Add different vegetables that suit your children's taste. Sliced green beans, sugar snaps and scallions work especially well. Or just let them eat it plain, if that's the best you can do!

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