Peanutty Chicken and Butternut Squash Noodles
Ingredients
- 1 (12-oz) pkg frozen butternut squash noodles
- 1½ lb boneless, skinless chicken thighs, cubed
- 3 Tbsp olive oil, divided
- 1 (12-oz) pkg broccoli florets
- 2 red bell peppers, sliced
- ¼ cup creamy peanut butter
- ¼ cup low-sodium chicken broth
- 2 Tbsp fish sauce
- 1 tsp sesame oil
- ¼ tsp crushed red pepper
- 3 cloves garlic, minced
- ½ cup chopped peanuts
- ¼ cup chopped fresh cilantro (optional)
- 3 limes, cut into wedges (optional)
Instructions
- Microwave squash according to package directions; drain, and set aside.
- Meanwhile, cook chicken in 1 Tbsp hot olive oil in a large skillet over medium-high heat 5 to 7 minutes or until done. Transfer to a plate; keep warm.
- Cook broccoli and bell peppers in 2 Tbsp hot olive oil in same skillet over medium-high heat 5 to 6 minutes or until crisp-tender. Stir together peanut butter, broth, fish sauce, sesame oil, red pepper, and garlic in a small bowl; add to skillet. Reduce heat; simmer 2 minutes or until slightly thickened.
- Add chicken and squash to skillet; toss. Top with peanuts. Serve with cilantro and lime wedges, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
409
|
409
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 32 | 32 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 628 | 628 |
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