Fat Loss · Nutrition · Recipes

Chicken Rice Noodle Pasta with Peanut Sauce

By Jessica Grant
When it comes to cooking, convenience is a big factor for me.  I like it best when it’s quick, easy, and cheap but still nutritious and delicious (like fast food for health nerds!).
12 oz chicken
2 medium zucchini  (sliced)
2 carrots (chopped)
2 cups peas (I used snap peas)
1/2-250 g package of rice noodles
1 tbsp olive oil
Salt & pepper to taste
4 tbsp peanut butter (I used Kraft natural)
3 tbsp low sodium soy sauce
1 tbsp lime juice
1-2 garlic cloves, minced or pressed
1 tsp brown sugar ( I opted for brown sugar splenda)
Red pepper flakes to taste
Don’t try to weigh rice noodles – just guesstimate! Don't try to weigh rice noodles - just guesstimate! https://ctt.ec/0twUc+ via @idealistisabel
Cooking Instructions:
  1. Stir fry the chicken until no longer pink.  Season with salt and pepper to taste and set aside.
  2. Cook the rice noodles according to package instructions.  Set aside.
  3. Mix sauce ingredients together in a bowl, and set aside.
  4. Heat 1 tbsp of olive oil in a large frying pan or wok and saute the zucchini and carrots until desired tenderness.
  5. Add the chicken, noodles, and sauce to the pan, mix together and heat through
Super simple and ready in no time at all!  How bout dat?
Makes 6 Servings
Approximate macros per serving:
35.5 g of carbs
8.4 g of fat
23.4 g of protein
310 calories
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6 thoughts on “Chicken Rice Noodle Pasta with Peanut Sauce

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