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Slow-Cooker Thai Peanut Noodles

TOTAL TIME: Prep: 35 min. Cook: 2-1/2 hours YIELD: 6 servings.
I like to serve these Thai peanut noodles with green onion or cilantro for pops of color and fresh flavor. —Catherine Cebula, Littleton, Massachusetts

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
  • 1 medium onion, chopped
  • 3/4 cup salsa
  • 1/4 cup creamy peanut butter
  • 2 tablespoons black bean sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 8 ounces uncooked linguine
  • 1 tablespoon canola oil
  • 1/2 pound sliced baby portobello mushrooms
  • Thinly sliced green onions, optional

Directions

  • 1. Place the chicken and onion in a 4-qt. slow cooker. Combine salsa, peanut butter, black bean sauce and soy sauce; add to slow cooker. Cook, covered, on low 2-1/2 to 3-1/2 hours or until chicken is tender.
  • 2. Meanwhile, prepare pasta according to package directions; drain. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes; set aside. During last 10 minutes of cooking, stir cooked pasta and mushrooms into slow cooker. If desired, sprinkle with green onion.

Nutrition Facts

1-1/3 cups: 378 calories, 11g fat (2g saturated fat), 63mg cholesterol, 436mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat, 1 vegetable.

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