Whole Grain Spaghetti with Asian Peanut Sauce
ounces dried whole grain thin spaghetti
large carrots, cut into ribbons with a vegetable peeler
ounces fresh snow pea pods
of a red sweet pepper, seeded and cut into thin strips
cup chopped cooked chicken breast (about 5 ounces)
tablespoons natural creamy peanut butter
tablespoons reduced-sodium soy sauce
tablespoons rice vinegar
- 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.
Nutrition Facts(Whole Grain Spaghetti with Asian Peanut Sauce)
- Per serving:
- 363 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 31 mg chol.,
- 516 mg sodium,
- 50 g carb.,
- 8 g fiber,
- 15 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet