Warm Almond Butter Sauce Noodles with Chicken

This Warm Almond Butter Sauce Noodles with Chicken Recipe is protein-packed for a well-rounded dinner that doubles as a healthy lunch.


Love almond butter? Don’t miss this cookie recipe!



  • 1 lb whole-grain spaghetti
  • 2 lb boneless, skinless chicken breasts
  • 1/2 cup natural unsalted almond butter
  • 1 1/2 tbsp reduced-sodium soy sauce
  • 2 finely chopped garlic cloves
  • 1/2 tsp peeled and grated ginger
  • 1 cup fresh baby spinach
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded green cabbage
  • 2 thinly sliced scallions
  • Red pepper flakes, salt and fresh ground black pepper to taste


  1. Cook whole-grain spaghetti according to package directions.
  2. Meanwhile, in a medium saucepan, poach boneless, skinless chicken breasts with a pinch of sea salt and enough water to cover chicken. Bring to a boil then reduce to a simmer
  3. and cook, covered, until chicken is no longer pink inside, about 10 minutes. Remove from heat, then drain water and shred chicken using a fork; set aside.
  4. In a small bowl, whisk natural unsalted almond butter, reduced-sodium soy sauce, finely chopped garlic cloves and peeled and grated ginger.
  5. Drain pasta; reserve 1 cup cooking liquid. Rinse pasta with cold water. Add reserved cooking liquid to the almond butter sauce and mix well to combine.
  6. In a large bowl, toss almond butter mixture with drained pasta. Add fresh baby spinach, shredded purple cabbage, shredded green cabbage, shredded chicken, thinly sliced scallions, a pinch of red pepper flakes, salt and fresh ground black pepper to taste.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g