Ingredients
6 ounces uncooked whole wheat spaghetti2 teaspoons canola oil1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips2 cups julienned carrots (about 8 ounces)2 cups shredded cooked chicken1 cup Thai peanut sauce1 medium cucumber, halved lengthwise, seeded and sliced diagonallyChopped fresh cilantro, optional
Preparation
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.
