Grilled Chicken with Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 cloves of garlic minced

1'' ginger minced

2 tablespoons cilantro chopped

Ingredients

2 boneless skinless chicken breasts (about a pound)

1 lb whole wheat fettuccine

3 tablespoons sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper diced

1'' ginger minced

3 cloves of garlic minced

1 teaspoon red chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 tablespoon toasted sesame seeds

Directions

Whisk together all ingredients for the marinade. Put the chicken and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill in medium heat for 4 minutes each side. Set aside to cool a bit. Slice into thin pieces.

Bring a big pot of water to boil - add a tablespoon of peanut oil into the water. Cook the fettuccine according to package instructions (al dente). Drain the pasta and toss with the sesame oil.

In a medium sized pot heat the peanut oil over medium heat. Add the green onions, red bell, ginger, garlic and chili paste. Cook for about 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, chicken and peanut sauce. Then garnish with the sesame seeds. This dish can be served room temperature or chilled.