Peanut Noodles With Chicken And Crisp Veggies

Short post today folks. I spent all morning being poked and prodded (and not in an amorous way, I might add) so I'm a little cranky and ready to hit the couch (or the bottle, I can't decide...LOL)

This was a fabulous dinner and so quick and easy to put together. It's also quite healthy. Remember, peanut butter is one of those "good fats." Enjoy and I'll see y'all tomorrow, and I promise to be in a better mood!

Peanut Noodles With Chicken And Crisp Veggies

12 ounces whole wheat spaghetti, boiled in salted water per package instructions, drained
4 cups of seasoned, cooked, and cubed chicken breast meat
1 English cucumber, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 green onions, green and light green parts only, thinly sliced
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1/2 cup smooth peanut butter
3 TBSP water
2 TBSP sesame oil
2 tsp grated fresh ginger
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 TBSP sugar (I used Splenda)

Place cooked pasta, chicken, and prepared vegetables in a large bowl.

In a small bowl whisk together the vinegar, soy sauce, peanut butter, water, sesame oil, ginger, garlic powder, red pepper flakes and sugar. I microwaved this mixture for about 30 seconds to a minute to help melt the peanut butter before whisking.

Pour dressing over the pasta, chicken and vegetables and stir well to combine. This dish is excellent served at room temperature or even cold the next day.