Healthy and quick
1)whisk the first six ingredients until blended.
2)Cook spaghetti
3)In large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chix is no longer pink. Break chix up into crumbles; drain
4)Stir in peanut butter mixture; bring to a boil. Reduce heat, simmer, uncovered, 3-5 minutes or until sauce is slightly thickened.
5)Serve sauce with spaghetti. Top each serving with chopped peanuts and green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 434 | ||
Calories from Fat: 157 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 65mg | 20 % | |
Sodium 9652.6mg | 333 % | |
Potassium 1141.1mg | 30 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 33.7g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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