Ingredients
12 ounces uncooked whole wheat spaghetti2 large carrots, julienned3/4 cup reduced-fat creamy peanut butter3 tablespoons water3 tablespoons lime juice3 tablespoons molasses4-1/2 teaspoons reduced-sodium soy sauce3 garlic cloves, minced1-1/2 teaspoons rice vinegar1-1/2 teaspoons sesame oil1/4 teaspoon crushed red pepper flakes8 cups finely shredded Chinese or napa cabbage2 cups shredded cooked chicken breast2/3 cup minced fresh cilantro3 tablespoons unsalted dry roasted peanuts, chopped
Preparation
In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.
Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
