Average: 5 (1 vote)
Total time
20 minutes
4 servings
½ pound whole wheat pasta or spaghetti reserve ¼ cup of pasta cooking water

¼ cup creamy peanut butter

2 tablespoons honey

1½ tablespoons white vinegar

2 ½ tablespoons reduced-sodium soy sauce

1 teaspoon dark sesame oil

1 teaspoon finely minced ginger

2 garlic cloves finely minced

¾ teaspoon red-pepper flakes

12 ounces cooked boneless, skinless chicken breasts, cut into thin ½-inch-wide strips

1 medium cucumber peeled and seeded and julienned

1 red bell pepper halved and julienned

1 medium carrot peeled and julienned

1 tablespoon and 1 teaspoon chopped peanuts unsalted (optional)

2 scallions chopped (optional)

  1. Bring a large pot of water to a boil, add salt if using. Add the whole wheat pasta and cook until al dente, 8 to 10 minutes. Drain pasta and reserve ¼ cup cooking water. Briefly rinse pasta under warm running water. Set aside.
  2. In medium bowl whisk peanut butter, reserved pasta cooking water, vinegar, honey, soy sauce, sesame seed oil, ginger, garlic and red pepper flakes until smooth and creamy. Pour over warm pasta. Toss the pasta with chicken, cucumber, red bell pepper. Sprinkle each serving with scallions and 1 tsp. chopped peanuts. Serve warm or cold.

Recipe and photo courtesy of National Pasta Association


Calories: 500 Total Fat: 15g
Saturated Fat: 3g
Sodium: 520mg
Carbohydrate: 63 g
Fiber: 8g
Total Sugar: 16g (Added Sugar: 10g)
Protein:33 g

Yield: 4 servings

How'd it Taste?

Delicious blend of flavors. Will make again.

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