Thai Chicken Pasta Salad Recipe photo by Taste of Home

Thai Chicken Pasta Salad

Servings: 8 / Total Time: 30 mins
Ingredients:

  • 12 ounces uncooked whole wheat spaghetti


  • 2 large carrots, julienned


  • 3/4 cup reduced-fat creamy peanut butter


  • 3 tablespoons water


  • 3 tablespoons lime juice


  • 3 tablespoons molasses


  • 4-1/2 teaspoons reduced-sodium soy sauce


  • 3 garlic cloves, minced


  • 1-1/2 teaspoons rice vinegar


  • 1-1/2 teaspoons sesame oil


  • 1/4 teaspoon crushed red pepper flakes


  • 8 cups finely shredded Chinese or napa cabbage


  • 2 cups shredded cooked chicken breast


  • 2/3 cup minced fresh cilantro


  • 3 tablespoons unsalted dry roasted peanuts, chopped

Directions:

  1. In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.


  2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.


  3. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

Thai Chicken Pasta Salad Recipe photo by Taste of Home