Ingredients
1/4 cup creamy peanut butter1/2 cup reduced-sodium chicken broth1/4 cup lemon juice1/4 cup reduced-sodium soy sauce4 teaspoons Sriracha chili sauce1/4 teaspoon crushed red pepper flakes12 ounces uncooked multigrain spaghetti1 pound lean ground chicken1-1/2 cups julienned carrots1 medium sweet red pepper, chopped1 garlic clove, minced1/2 cup finely chopped unsalted peanuts4 green onions, chopped
Preparation
In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
