2012 Thai Chicken Pasta Salad

By boandozzy

Ingredients

• 12 ounces uncooked whole wheat spaghetti
• 2 large carrots, julienned
• 3/4 cup reduced-fat creamy peanut butter
• 3 tablespoons water
• 3 tablespoons lime juice
• 3 tablespoons molasses
• 4-1/2 teaspoons reduced-sodium soy sauce
• 3 garlic cloves, minced
• 1-1/2 teaspoons rice vinegar
• 1-1/2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 8 cups finely shredded Chinese or napa cabbage
• 2 cups shredded cooked chicken breast
• 2/3 cup minced fresh cilantro
• 3 tablespoons unsalted dry roasted peanuts, chopped

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.

Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.

Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Yield: 8 servings.