Thai Chicken Pasta Skillet

Name: Thai Chicken Pasta Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asia, Thai
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings

This gorgeous Bangkok-style pasta has been a faithful standby for many years and always gets loads of praise. For a potluck, we increase it and do it ahead. —Susan Ten Pas, Myrtle Creek, Oregon

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.

Nutrition Facts

1-1/3 cups: 403 calories, 15g fat (3g saturated fat), 42mg cholesterol, 432mg sodium, 43g carbohydrate (15g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.

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