Wednesday, June 18, 2014

Noodle Fun

I made this when Bekka came for dinner the other night and we both thought it was sooo good! I made a full recipe and froze half of it for another week (it makes six servings). Enjoy!

1/4 cup creamy peanut butter
1/2 cup chicken broth
1/4 lemon juice
1/4 cup soy sauce
1/4 tsp crushed red pepper flakes
12 oz uncooked multigrain spaghetti
1 lb lean ground chicken
1 1/2 cups julienned carrots
1 medium red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts

Whisk first 5 ingredients until blended. Cook spaghetti and drain.

In a large skilled, cook the chicken, carrots, pepper and garlic over medium heat until chicken is no longer pink. Drain if needed.

Stir in peanut butter mixture and bring to a boil. Reduce heat and simmer, uncovered, 3-5 minutes or until sauce is thickened.

Serve sauce with spaghetti and chopped peanuts.

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