Spaghetti with Peanut Sauce

Makes 4 servings, about 5 points per serving
(modified from original recipe)

8 ounces uncooked spaghetti, cooked (whole wheat preferred)
2 cups sugar snap peas (or other preferred crunchy veggies)
2 cups diced cooked chicken

3 tablespoons peanut butter (chunky is fine)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar

Combine all sauce ingredients in medium sauce pan and cook over medium heat until well blended. If desired. Stir in chicken and sugar snap peas; simmer for 1 – 2 minutes to thoroughly coat.*

Remove sauce from heat, stir sauce and pasta together, serve.

Note – this dish is also delicious when served cold.

*We prefer our veggies to retain a little bit of crunch. Depending on the vegetable(s) you use, they may require some cooking prior to adding to the sauce.

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