Ingredients:
8 ounces spaghetti
8 ounces diced cooked chicken
1 tablespoon lime juice
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons canola oil
2 cups broccoli
1 tablespoon all-purpose flour
4 fluid ounces fat-free evaporated milk
1 cup low-fat vanilla yogurt
2 tablespoons peanut butter, creamy
2 tablespoons soy sauce
1/4 teaspoon ground red pepper or 1/4 teaspoon cayenne pepper
2 tablespoons peanuts
Directions:
Cook and drain spaghetti according to package directions.
Set aside.
Toss chicken, lime juice, curry powder, ginger, and garlic.
Heat oil in a non-stick skillet over medium-high heat.
Cook chicken mixture and broccoli in oil 5-7 minutes.
Remove mixture from skillet; keep warm.
Mix flour, yogurt, peanut butter, soy sauce and red pepper in the same skillet.
Cook over medium heat 3-4 minutes, stirring occasionally, until mixture begins to thicken.
Toss spaghetti and sauce.
Top with chicken mixture.
Sprinkle with peanuts.
Servings: 6
Time preparation: 10 min.
Time total: 28 min.