Saturday, March 21, 2015


1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 tsp sriracha Asian hot chili sauce
1/4 tsp crushed red pepper flakes
12-oz uncooked multigrain spaghetti
1 lb lean ground chicken
1 1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

In a small bowl, whisk the first 6 ingredients until blended.

Cook spaghetti according to package directions; drain.

In a large skillet, cook the chicken, carrots, red pepper and garlic over medium heat 5 to 6 minutes until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir the peanut butter mixture into the chicken mixture and bring to a boil. Reduce heat and simmer uncovered 3 to 5 minutes or until sauce is slightly thickened.

Serve the sauce with the spaghetti. Garnish each serving with the peanuts and green onions.

Yield: 6 servings
Per serving: 475 calories, 17 g fat (3 g sat) 51 g carbs, 7 g fiber, 33 g protein

Note: An old TOH recipe.

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