THAI CHICKEN PASTA SKILLET RECIPE

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.

Recipe source: tasteofhome