Peanutty Asian Noodles

I got this recipe from my friend Sara Muir, and I added the edamame to the recipe. The kids love it and it's chock-full of veggies and protein! Plus it's easy!

Peanutty Asian Noodles

8 oz. spaghetti (I use whole grain), cooked and drained,

reserve 2 tb. cooking liquid

1 lb. chicken, cut into cubes & sprinkled w/ salt

1/2 c. chicken broth

1/4 c. creamy peanut butter

2 tb. sesame seeds, divided

1 tb. brown sugar

2 tb. rice vinegar

2 tb. soy sauce

1 tb. lime juice

1/2 tsp Tabasco

2 tsp. canola oil

2 c. matchstick carrots

1/2 c. sliced green onions

1 c. shelled edamame, cooked

Heat oil in large fry pan or wok. Meanwhile, combine broth, p.b., 1 1/2 tb. sesame seeds, sugar, vinegar, soy sauce, lime juice and Tabasco. Cook chicken in hot oil for about 3 minutes. Add carrots and green onions, saute 3 minutes more. Stir in sauce, pasta, edamame, and reserved 2 tb. cooking liquid. Toss and heat just until sauce thickens. Top with remaining sesame seeds.