Whole Grain Spaghetti with Asian Peanut Sauce

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4.0 by 6 people

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  • Makes: 4 servings
  • Makes: 1 1/2 cups each
  • Start to Finish: 35 mins

Whole Grain Spaghetti with Asian Peanut Sauce

Directions

  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.
  2. 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.
  3. Pour peanut butter mixture over pasta mixture; toss gently to coat.
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Nutrition Facts (Whole Grain Spaghetti with Asian Peanut Sauce)

  • Per serving:
  • 363 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 31 mg chol. ,
  • 516 mg sodium ,
  • 50 g carb. ,
  • 8 g fiber ,
  • 15 g sugar ,
  • 20 g pro.
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Reviews (1)

6 Ratings
32 Days Ago
5.0
This is one of the tastiest recipes I've tried in awhile. I made it pretty much as stated but I did add some garlic and red pepper flakes to the sauce when I cooked it. Next time I will add the entire red bell pepper cause the pepper kind of disappeared in the recipe as far as tasting it went. I used chicken from my grocery deli to save time. When I peeled off strips from the carrots, I didn't do big, long strips but shorter pieces to make eating them easier. I also cut the red bell pepper strips in thirds for the same reason. I would recommend that you get all your items prepped before you start cooking the pasta; this takes some time so you want everything ready to go. I loved this recipe and plan on making it often.

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