1 lb. boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1 can (14-1/2 oz.) chicken broth
2 Tbsp. soy sauce
1 Tbsp. creamy peanut butter
1/2 lb. thin spaghetti, broken in half, uncooked
2 cups broccoli florets
2 carrots, thinly sliced
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Let's Make It
Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.
Stir in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.
Add vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.
Try preparing with another pasta, such as egg noodles, rice noodles or angel hair pasta.
Sprinkle with chopped PLANTERS Peanuts and cilantro just before serving.
Prepare as directed. Store in refrigerator until ready to serve. No need to reheat before serving.
This low-calorie, low-fat main dish is a great alternative to takeout. And as a bonus, the carrots add both color and an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, about 1-1/3 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.