Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"A restaurant is a fantasy - a kind of living fantasy in which diners are the most important members of the cast."
-Warner LeRoy, Restaurateur

The refrigerator light goes on...

This is a simple and straightforward dish that's easy to make and requires only one pot, so clean up is easy.


Asian Peanut Chicken with Noodles

Servings: 2 | Serving size: 2 ounces pasta with 3 ounces chicken and sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers if reheated gently. Leftovers, chilled, work well as a pasta salad.

3 quarts water
3 Tbsp smooth peanut butter
1/4 cup fresh cilantro leaves
1/2 lime (juiced)
2 tsp low-sodium soy sauce
2 Tbsp low sodium chicken or vegetable broth
1/8 tsp red pepper flakes
6 ounces boneless skinless chicken breast (sliced into strips)
1/2 cup frozen edamame (soybeans)
4 ounces whole wheat or gluten-free spaghetti
1 small carrot (shredded)
red onion (slivered; to taste)
2 Tbsp dry roasted unsalted peanuts

Place peanut butter, cilantro, lime juice, soy sauce, chicken stock, and red pepper flakes in a blender or mini chopper and puree until smooth. Set aside.

Preheat oven to 200.

Place 3 quarts water in large saucepan over high heat. When water boils, reduce heat to medium until water is simmering. Add chicken strips and cook for five minutes. Remove the chicken with tongs, leaving the water in the pot, and place the plate in the preheated oven.

Increase the heat under the water to high, and when the water returns to a boil, add the whole wheat pasta. Cook for 8-10 minutes, until pasta is almost al dente. Add edamame and cook for another 1 minute.

Remove 1/2 cup of the pasta water and reserve. Drain the pasta and edamame, then return to sauce pan. Reduce heat to medium and add peanut sauce, chicken, and shredded carrots and onions, then toss well. (Don't add onions if they are a GERD trigger for you).

If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency. Top with peanuts and serve.

Nutrition Facts

Serving size: 2 ounces pasta with 3 ounces chicken and sauce

Servings: 2

Amount Per Serving

Calories 581 Calories from Fat 190
% Daily Value
Total Fat 23g 35%
    Saturated Fat 4g 21%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 49mg 16%
Sodium 257mg 11%
Total Carbohydrates 59g 20%
    Dietary Fiber 10g 41%
    Sugars 6g
Protein 44g
Vitamin A 49% Vitamin C 22%
Calcium 11% Iron 33%
Vitamin K 17 mcg Potassium 913 mg
Magnesium 201 mg