My husband loves the spicy Thai flavors in this speedy dish. We break out the chopsticks for a more authentic experience.
—JENNIFER FISHER AUSTIN, TX
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha Asian hot chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1 1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped
1. In a small bowl, whisk the first six ingredients until blended. Cook the spaghetti according to package directions; drain.
2. Meanwhile, using a large skillet, cook the chicken, carrots, pepper and garlic over medium heat for 5-6 minutes or until the chicken is no longer pink, breaking up chicken into crumbles; drain.
3. Stir in peanut butter mixture; bring to a boil. Reduce the heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with the spaghetti. Top dish with peanuts and green onions.