Spaghetti with Szechuan Chicken and Peanut Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This good-for-you recipe contains whole grains, yellow-orange veggies, lean proteins, and green veggies.
Ingredients
1 lb. whole-wheat spaghetti
1 tsp. vegetable oil
2 bunch green onions
1 lb. ground chicken or turkey-breast meat
2 tbsp. grated peeled fresh ginger
3 clove garlic
1 bag shredded broccoli, cauliflower, carrot, cabbage blend
1 can chicken broth
1/3 c. stir-fry sauce
1/4 c. natural peanut butter
Hot pepper sauce (optional)
Instructions
Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
Meanwhile, in 12-inch skillet, heat oil over high heat. Add green onions and cook 1 to 2 minutes or until wilted, stirring; transfer to bowl.
In same skillet over high heat, cook chicken, ginger, and garlic 3 minutes or until chicken is no longer pink, stirring to break up chicken.
Stir in vegetable blend, broth, stir-fry sauce, peanut butter, and green onions; heat to boiling. Reduce heat to medium and cook 6 to 8 minutes or until vegetables are tender-crisp and sauce thickens slightly, stirring.
Drain spaghetti; return to saucepot. Add chicken mixture and toss to combine. Serve with hot pepper sauce if you like.
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