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.