Thai Peanut Chicken Noodles

Ok people, hold on to your forks, because this is sooo good! I think that Rex was a little nervous when I told him that peanut butter was in it, but he loved it! Throughout dinner I kept hearing mmmmm..... That is always a good sign. This really hit the spot and as always low in fat, calories and a perfect quick meal! Try it!

(It is so hard to capture the deliciousness that is this dish on camera. There is a yummy sauce on it, but you can't really see it, but oh can you taste it! It is all about the sauce!)

Ingredients:

2 3/4 cup uncooked egg noodles ( any pasta will work)

1/4 cup creamy peanut butter

1/4 teaspoon ginger

1/4 teaspoon crushed red pepper flakes (I actually didn't put this in, I am not a fan of hot stuff, except my husband:)

1/4 cup soy sauce

1/4 cup water

2 cups small broccoli florets

1 1/2 cups sliced fresh mushrooms

1 cup cut-up carrots (skinny)

1 medium bell pepper, cut into skinny bit size strips

2-3 cooked chicken breasts, diced

1/4 chopped dry-roasted peanuts

1. Cook and drain noodles. Spray with butter spray or nonstick spray to keep from sticking and cover to keep warm.

2.In a small bowl, beat peanut butter, ginger, pepper flakes, and 2 tablespoons of the soy sauce with a whisk until blended and smooth. Gradually beat in the remaining soy sauce and water until smooth. Set aside.

3.In a nonstick skillet heat a drizzle of oil over med-high heat. Cook veggies for 4-6 minutes until crisp tender. Add cooked chicken and stir until hot.

4. Reduce heat to medium. Stir peanut mixture into skillet and add noodles. Stir until sauce has coated mixture evenly. Heat until everything is warm and yummy! Plate and sprinkle with peanuts.

* This dinner is packet with veggies, but corn on the cob or a fresh fruit salad would be an excellent side to have with this.