Peanut Noodles with Chicken & Veggies

serves 6

Ingredients:
1 lb boneless, skinless chicken breasts
1/2 c smooth natural peanut butter
2 T soy sauce
2 t minced garlic
1 1/2 t chile-garlic sauce (or to taste)
1 t minced fresh ginger
8 oz whole wheat spaghetti
1 (12 oz) bag fresh veggie medley (like carrots, broccoli, snow peas)

Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add veggies and cook until pasta & veggies are just tender, 1 minute more. Drain, reserving 1 c of cooking liquid. Rinse pasta and veggies with cool water. Stir reserved cooking liquid into peanut sauce; add the pasta, veggies and chicken; toss well to coat. Serve warm or chilled.