30 30
YIELD
4 servings
ACTIVE
18 minutes
TOTAL
18 minutes
8 OZ LINGUINE
4 OZ FRESH SNOW PEAS, ENDS SNIPPED
1½ CUPS SHREDDED COOKED CHICKEN
1 KIRBY CUCUMBER, HALVED CROSSWISE, CUT LENGTHWISE IN THIN STICKS
½ CUP EACH SHREDDED CARROT AND SLICED SCALLIONS
½ CUP BOTTLED ASIAN SALAD DRESSING
2 TBSP EACH PEANUT BUTTER AND HOT WATER
¼ TSP CRUSHED RED PEPPER
GARNISH: CHOPPED UNSALTED PEANUTS AND DICED RED BELL PEPPER
Bring a large pot of lightly salted water to a boil. Add pasta and cook 6 minutes; add snow peas and cook 2 minutes longer or until pasta and snow peas are firm-tender. Drain; rinse with cold water and drain again.
Meanwhile, whisk dressing ingredients in a large bowl until blended.
Add pasta, snow peas and remaining ingredients to bowl. Toss to mix and coat. Garnish with peanuts and bell pepper.
CALORIES 452 TOTAL FAT 14G SATURATED FAT 2G CHOLESTEROL 47MG SODIUM 729MG
TOTAL CARBOHYDRATES 54G DIETARY FIBER 4G PROTEIN 26G
