Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Dip your toe into Asian-inspired cuisine with this chicken and whole grain pasta recipe. A few pantry staples (yes, including peanut butter!) make the peanut sauce much better than any you'd find in a jar.

Source: Better Homes and Gardens

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Recipe Summary

total:
35 mins
Servings:
4
Yield:
1 1/2 cups each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

363 calories; fat 10g; cholesterol 31mg; saturated fat 2g; carbohydrates 50g; mono fat 4g; poly fat 2g; insoluble fiber 8g; sugars 15g; protein 20g; vitamin a 7385.7IU; vitamin c 37.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.5mg; vitamin b6 0.4mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 516mg; potassium 399mg; calcium 40.4mg; iron 2.5mg.
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