- 6
- 25 mins
- 25 mins
Ingredients
- 6 ounces dried multigrain spaghetti
- 1 16 - ounce package frozen sugar snap stir-fry vegetable blend
- 3 tablespoons creamy peanut butter
- 1 tablespoon sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 cups Shredded Chicken Master Recipe (see Recipe Center)
- 1/3 cup chopped peanuts and/or sliced green onion (optional)
Preparation
Step 1
In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.
For peanut sauce, in a small saucepan, combine peanut butter, sugar, soy sauce, water, vegetable oil, garlic, and crushed red pepper. Heat until peanut butter is melted and sugar is dissolved, stirring frequently.
In a large bowl, combine pasta mixture, peanut sauce, and shredded chicken. Toss well to coat. Serve immediately. If desired, top with chopped peanuts and/or sliced green onion.
Servings Per Recipe: 6 PER SERVING: 289 cal., 9 g total fat (2 g sat. fat), 54 mg chol., 341 mg sodium, 29 g carb. (4 g fiber, 7 g sugars), 21 g pro.
Lean Meat (d.e): 2; Vegetables (d.e): 1; Fat (d.e): 1; Starch (d.e): 1.5