| Fast Prep

thai chicken noodles

start to finish: 35 minutes | MAKES: 6 servings (1 cup each)

• 1 cup canned crushed tomatoes*
• ½ cup chunky peanut butter
• 1 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
• 1 Tbsp. minced garlic
• 2 tsp. grated fresh ginger or ½ tsp. ground ginger
• 2 14.5-oz. cans reduced-sodium chicken broth
• 1 serrano or jalapeño chile pepper, seeded and finely chopped (tip) (optional)
• 1 Tbsp. fish sauce (optional)
• 4 oz. dried rice noodles, broken if desired
• 2 cups shredded green cabbage
• ¼ cup chopped green onions
• Snipped fresh cilantro (optional)
• Coarsely chopped peanuts (optional)

1. In a small bowl whisk together tomatoes and peanut butter; set aside. In a 4- to 5-qt. pot heat oil over medium-high heat. Add chicken, garlic, and ginger; cook about 7 minutes or until chicken is browned, stirring occasionally.

2. Add tomato mixture and broth to chicken in pot. If desired, stir in chile pepper and fish sauce. Bring to boiling. Stir in noodles and cabbage; reduce heat. Simmer, uncovered, 5 minutes or until noodles and cabbage are tender, stirring occasionally. Remove pot from heat. Stir in green onions. If desired, top servings with cilantro and peanuts.

*TIP: If you can only find crushed tomatoes in a 28-oz. can, you will have some left over. Place the extra tomatoes in an airtight container, cover, and store in the refrigerator up to 3 days or freeze up to 3 months. Use in pasta sauces or soups.

PER SERVING: 338 cal., 16 g fat (3 g sat. fat), 71 mg chol., 614 mg sodium, 25 g carb., 3 g fiber, 5 g sugars, 24 g pro.