THAI CHICKEN PASTA SKILLET RECIPE


Ingredients

  • 6 ounces uncooked whole wheat spaghetti
  • 2 teaspoons canola oil
  • 1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
  • 2 cups julienned carrots (about 8 ounces)
  • 2 cups shredded cooked chicken
  • 1 cup Thai peanut sauce
  • 1 medium cucumber, halved lengthwise, seeded and sliced diagonally
  • Chopped fresh cilantro, optional

Directions

  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine.
  3. Transfer to a serving plate. Top with cucumber and, if desired, cilantro.


Recipe source: tasteofhome

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