Featured Recipe
Summer Squash Noodles with Chicken and Peanut Sauce
Spiralized yellow squash stands in for spaghetti in this lightened version of
Thai Chicken Noodle SaladÂ
Ingredients
1/4 cup(s) light unsweetened coconut milk
1 1/2 tsp lime zest
4 Tbsp fresh lime juice
4 Tbsp Peanut Butter & Co. Original peanut powder
1 Tbsp ginger root, peeled, grated
1 large clove(s) garlic clove(s), crushed through garlic press
2 tsp fish sauce
2 tsp sriracha chili sauce
2 tsp agave nectar
1/2 tsp table salt
4 large uncooked carrot(s)
1 medium yellow summer squash
2 cup(s), chopped cooked skinless boneless chicken breast(s), or shredded chicken
4 medium uncooked scallion(s), cut into matchstick-thin strips
1/2 cup(s) cilantro
Instructions
In a small bowl, whisk together coconut milk, lime zest and juice, peanut butter powder, ginger, garlic, fish sauce, sriracha, agave and salt; set aside.
Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)
Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.
Serving size: 2 cups