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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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

363 calories; 10 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 31 mg cholesterol; 516 mg sodium. 399 mg potassium; 50 g carbohydrates; 8 g fiber; 15 g sugar; 20 g protein; 0 g trans fatty acid; 7386 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/22/2017
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.