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Thai Chicken Broccoli Salad

Ingredients: 

4 ounces uncooked linguine
Nonstick cooking spray as needed
1/2 pound boneless skinless chicken breasts cut 2 by 1/2
pieces
2 cups broccoli florets
2/3 cup chopped red bell pepper
6 green onions sliced diagonally
into 1 pieces
1/4 cup reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
1/2 teaspoon red pepper flakes
1/8 teaspoon garlic powder
1/4 cup unsalted peanuts chopped

Yield: 

4 Servings

Method: 

Cook pasta according to package directions, omitting salt. Drain.

Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.

Add broccoli and 2 tablespoons cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.

Combine peanut butter, 2 tablespoons hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 275; Calories from Fat 29%; Total Fat 9g; Saturated Fat 2g; Protein 20g; Carbohydrates 29g; Cholesterol 29mg; Sodium 314mg; Dietary Fiber 4g.