Perfect Peanut Pasta with Chicken and Veggies

Perfect Peanut Pasta with Chicken and Veggies


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While I love it for the occasional evening meal, your plain spaghetti noodle dish gets old fast. Not so with this delicious Peanut Pasta recipe from! Kids love the peanutty taste of this dish and they get a healthy serving of chicken and vegetables too!

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Chicago, Illinois

Serving Size / Yield

4 servings


  • 1/2 lb. whole wheat spaghetti (reserve 1/4 cup of pasta cooking water)
  • 1 tsp. kosher salt (optional)
  • 1/4 C. creamy peanut butter
  • 2 tbs. honey
  • 1 1/2 tbs. white vinegar
  • 2 1/2 tbs. reduced-sodium soy sauce
  • 1 tsp. dark sesame oil
  • 1 tsp. finely minced ginger
  • 2 garlic cloves, finely minced
  • 3/4 tsp. red pepper flakes
  • 12 oz. cooked, boneless, skinless chicken breasts, cut into thin strips
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 red bell pepper, halved and julienned
  • 1 medium carrot, peeled and julienned
  • 2 tbs. chopped peanuts, unsalted (optional)
  • 2 scallions, chopped (optional)

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Bring a large pot of water to a boil, add salt if using. Add the pasta and cook until al dente, 8 to 10 minutes. Drain pasta and reserve 1/4 cup cooking water. Briefly rinse pasta under warm running water. Set aside.

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.

Per serving: 523 calories, 15 g fat (3 g saturated, 0 g trans), 41 g protein, 3 g fiber, 12 g sugars, 500 mg sodium, 62 g carbohydrates, 72 mg cholesterol


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