Whole Grain Spaghetti with Asian Peanut Sauce

By tschnet1

Ingredients

• 6 ounces dried whole grain thin spaghetti
• 2 large carrots, cut into ribbons with a vegetable peeler
• 4 ounces fresh snow pea pods
• 1/2 of a red sweet pepper, seeded and cut into thin strips
• 1 cup chopped cooked chicken breast (about 5 ounces)
• 3 tablespoons natural creamy peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Cook spaghetti according to package directions, omitting salt and adding carrots, pea pods, and sweet pepper for the last 1 minute of cooking. Drain, reserving 2/3 cup of the cooking water. Return pasta mixture to pan. Stir in chicken; cover and keep warm.

In a small saucepan combine peanut butter, soy sauce, rice vinegar, honey, and the reserved cooking water. Cook and stir over medium heat until peanut butter is melted and mixture is smooth.

Pour peanut butter mixture over pasta mixture; toss gently to coat.