Trevor's Kitchen

Thai Chicken Pasta Skillet #020

About the Recipe

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

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings

Nutritional Info

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

• 4 medium zucchini
• 1 rotisserie chicken, skin removed, shredded
• 2 plum tomatoes, chopped
• 1/4 teaspoon pepper
• Grated Parmesan cheese, optional

Getting it done:

• 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.