THAI CHICKEN PASTA SKILLET

Thai Chicken Pasta Skillet image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

Cook spaghetti according to package directions; drain., 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., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Nutrition Facts : Calories 403 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 432mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges