What do you get when you combine creamy peanut butter with chicken, broccoli and linguini? This nutritious family favorite dish! What a great way to get your children to eat healthy.  Thai cuisine all about flavor combinations, and this recipe is a notch above perfection.  Slightly hot yet creamy, this complete meal aims to satisfy any pallet. Try it for supper tonight. This recipe is compliments of Rachelle Wood Nutrition and the online weight loss program See Results.

Thai Chicken Broccoli Salad        makes 4 servings

4 ounces uncooked whole wheat linguine

1 TBSP extra virgin olive oil

1 pound skinless, boneless, chicken breasts, cut into cubes

2 cups broccoli florets

2 TBSP cold water

2/3 cup chopped red bell pepper

6 green onions, sliced into 1 inch pieces

¼ cup creamy “Just Peanuts” peanut butter 

2 TBSP hot water

2 TBSP soy sauce (Braggs, low sodium soy sauce, etc.)

2 tsp dark sesame oil

½ tsp red pepper flakes

1/8 tsp garlic powder

¼ cup unsalted peanuts, chopped  OPTIONAL (omit to lower fat intake)

Cook pasta according to package directions, drain, and set aside. Coat large non-stick skillet with oil; heat over medium high heat. Add chicken and stir fry for 5 minutes or until chicken is no long pink. Remove chicken from skillet. Add broccoli and cold water to skillet. Cook, covered for 2 minutes. Uncover and cook for another 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in a large bowl. Blend peanut butter, hot water, soy sauce, oil, red pepper flakes, and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

Do you have a healthy family favorite recipe to share with other blog readers? If so email it to us for taste testing.  I’d like to thank a client from Summerside who suggested I share this popular client recipe with blog readers.