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Spaghetti with Szechuan Chicken and Peanut Sauce

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 35 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 lb. whole wheat spaghetti
  • 1 tsp. vegetable oil
  • 2 bunches green onions, cut into 1/2 inch pieces
  • 1 lb. ground chicken, or turkey breast meat
  • 2 Tbsp. fresh ginger, grated and peeled
  • 3 garlic cloves, crushed
  • 1 bag (12-16 oz.) shredded broccoli, cauliflower, carrot, cabbage blend
  • 1 can (14 -14 1/2 ounces) chicken broth (1-3/4 cups)
  • 1/3 cup stir fry sauce
  • 1/4 cup natural peanut butter
  • Hot pepper sauce (optional)
make it
1. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.

2. Meanwhile, in 12-inch skillet, heat oil over high heat. Add green onions and cook 1 to 2 minutes, or until wilted, stirring. Transfer to bowl.

3. In same skillet over high heat, cook chicken, ginger, and garlic 3 minutes, or until chicken is no longer pink, stirring to break up chicken.

4. Stir in vegetable blend, broth, stir fry sauce, peanut butter, and green onions. Heat to boiling. Reduce heat to medium and cook 6 to 8 minutes, or until vegetables are tender/crisp and sauce thickens slightly, stirring.

5. Drain spaghetti and return to saucepot. Add chicken mixture and toss to combine. Serve with hot pepper sauce if you like.
Notes
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