Ingredients
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12 ounces uncooked fettuccine or 12 ounces linguine (can also use rice noodles, spaghetti, or any other noodle of your choice)
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1 cup snow peas, trimmed and halved
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1/2 cup low-sodium low-fat chicken broth
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2 teaspoons sesame oil
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2 tablespoons reduced-fat peanut butter (or soy nut butter)
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1 1/2 tablespoons reduced sodium soy sauce
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1 tablespoon white vinegar or 1 tablespoon rice vinegar
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1 teaspoon grated gingerroot
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1 clove garlic, minced
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1/2 teaspoon crushed red pepper flakes (I omit this)
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1 lb cooked shrimp (or chopped cooked chicken breast)
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1/3 cup chopped green onion
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2 cups sliced red bell peppers (sliced in thin, long strips)
Instructions
- Cook pasta according to package directions; drain and keep warm.
- While pasta is cooking, prepare sauce.
- In a large saucepan, combine all ingredients except shrimp; mix well.
- Bring to a boil; reduce heat to medium.
- Cook and stir for 3-4 minutes, until vegetables are crisp-tender and sauce is bubbly and slightly thickened.
- Stir in shrimp (or chicken) and cook just until heated through, 1-2 minutes; do not overcook or shrimp will be rubbery.
- Toss hot shrimp sauce with pasta and serve immediately.