Prep/Total Time: 15 minutes
Yield: 2 servings
4 ounces uncooked spaghetti
1/4 cup chicken broth
3 tablespoons creamy peanut butter
2 teaspoons honey
1 1/2 teaspoons reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 green onion, chopped
2 tablespoons chopped peanuts
Cook spaghetti according to package directions. Meanwhile, in a small saucepan, combine the broth, peanut butter, honey, soy sauce, garlic and ginger. Cook and stir over medium heat until heated through.
Drain spaghetti; toss with peanut butter mixture. Garnish with onion and peanuts.
Tips and Tricks
Chop green onions with kitchen shears. This recipe yields only two servings, but can be easily doubled or tripled. Make this a main dish by adding cooked chicken and your vegetables of choice. Make it spicier by topping with red pepper flakes. This is a great way to use up leftover spaghetti noodles.
Make It Healthier
Use whole wheat spaghetti, low-sodium chicken broth and unsalted peanuts. Use natural peanut butter.
How Kids Can Help
Measure ingredients. Toss noodles with mixture.
1 cup (prepared with reduced-sodium broth and reduced-salt peanut butter) equals 413 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 368 mg sodium, 59 g carbohydrate, 4 g fiber, 17 g protein