Peanut Noodles with Chicken

peanut-noodles-chicken Leigh Beisch


  • 8 ounces fettuccine
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 2 cups thinly sliced red bell pepper
  • 1 teaspoon dark sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2/3 cup water
  • 1/3 cup natural-style peanut butter (such as Smucker's)
  • 1/3 cup hoisin sauce
  • 1 tablespoon seasoned rice wine vinegar
  • 1/2 teaspoon Asian chile sauce
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro


  1. Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes.

  2. Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water and next 4 ingredients (through chile sauce). Cook 1 minute or until thoroughly heated, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.

    Peanuts offer an abundance of good fats, like mono- and polyunsaturated. Using a reduced-fat peanut butter equals 68% less fat.
  • Yield: serves 4 (serving size: 2 cups)

Nutritional Information

Calories per serving: 501
Caloriesfromfat per serving: 28%
Fat per serving: 16g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 5g
Protein per serving: 32g
Carbohydrate per serving: 61g
Fiber per serving: 5g
Cholesterol per serving: 49mg
Iron per serving: 3mg
Sodium per serving: 476mg
Calcium per serving: 59mg