fast pasta recipe

Ingredients
1 pound boneless, skinless chicken breasts
1/4 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas




Preparation
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 a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 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 a large bowl.
4.Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.
Nutrition
Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.

Nutrition Bonus: Selenium (58% daily value), Fiber (27% dv), Vitamin C (25% dv), Magnesium (19% dv).

Ingredients
1 pound boneless, skinless chicken breasts
1/4 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas




Preparation
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 a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 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 a large bowl.
4.Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.
Nutrition
Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.

Nutrition Bonus: Selenium (58% daily value), Fiber (27% dv), Vitamin C (25% dv), Magnesium (19% dv).

This sounds great but what is the serving size??????

Unbreaded Chicken Parm.


Take Chicken slice in half so it is thin season then place on George Foreman Grill or in a frying pan with a little grape oil or olive oil. Cook until done. Then place cooked chicken on a baking pan spoon sauce on top of chicken then sprinkle with mozzarella cheese. Place in oven a preheated oven until the cheese melts serve over pasta with a little bit more sauce.

I usually just eyeball the amounts I use when I cook but here it goes

1 bag pasta, 1lb don't bother cooking it first
some ground meat that is cooked or 1 bag faux meat crumbles (morning star brand are good and you don't have to precook)
1 can spaghetti sauce + 1/2 cup or so water or leftover red wine
1 pkg pre-sliced mushrooms
if you feel like slicing you can add zucchini (yummy)
spices if you want to zip up the sauce
cheese product of choice

Throw everything but cheese in baking dish (I use 9x13"), mix together, cover with tin foil, bake 350 for 20-30 min check halfway through, if it seems too dry add some more water or wine.
Bake until pasta is soft and done, uncover and grate cheese over top bake until cheese is nice and bubbly.

pair with salad, bread and wine