Peanut Chicken Noodles

Alright, I admit. This isn’t exactly the first thing that comes to mind when you think of classic dinner table food. But, it was a favourite meal of my family’s growing up. We are a family who loves peanut butter. When people say, “I can’t be vegan because I can’t give up cheese,” that is exactly how I feel about peanut butter. I just couldn’t do it. It can be eaten at every single meal and is both savory and sweet. I can’t dream up a better food. This recipe is chock full of protein and delicious, crispy vegetables. Fill up a big ole bowl of these noodles tonight!

12 oz. uncooked fettuccini

2 c. thinly sliced red pepper

1 c. snow peas, trimmed and halved

1/3 c. chopped green onion

1/2 c. chicken broth

2 tsp.sesame oil

2 tbsp. peanut butter

1 1/2 tbsp. soya sauce

1 tbsp. white or rice vinegar

1 tsp. grated ginger root

1/2 tsp. crushed red pepper flakes

2 Gardein scallopini chicken breasts

Cook pasta according to the directions on the box. Drain and keep warm.

While pasta cooks, combine all of the remaining ingredients except the Gardein scallopini chicken breasts. Cook for 5 minutes until veggies are tender but crisp and the sauce is thickening.

Heat a splash of oil in a frying pan. Cook the Gardein until golden on each side. Flip after approximately 4 minutes. Once cooked, slice each breast into 1/2 inch pieces.

Toss the sauce, chicken and noodles together in a pot and reheat if needed. Enjoy!

Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right!

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