Peanut Noodles

I made this dish a few weeks ago for my husband and he requested that it be added to our weekly rotation. I made it last night for my brothers and they asked me to teach mom how to make it. Super easy, super fast, no weird ingredients. Perfect.

Peanut Noodles (modified from this original recipe)

1 pound boneless, skinless chicken breasts (I used 2 large and 1 small chicken breast)
3/4 cup smooth natural peanut butter
3 tablespoons reduced-sodium soy sauce
3 teaspoons minced garlic
1 teaspoon white vinegar
1 teaspoon crushed red pepper
1 teaspoon ginger
2 or 3 tablespoons brown sugar
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas  (or just chop up a bowl of whatever vegetables you have in your fridge, last time I used a bell pepper, two carrots, a handful of broccoli and a handful of green beans)

1.Put a large pot of water on to boil for cooking pasta.
2.Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. Using two forks, pull the chicken apart into shreds.

3.Whisk peanut butter, soy sauce, garlic, vinegar, crushed red pepper, ginger and brown sugar in a large bowl.

4.Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1/2 cup of the cooking liquid. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.