Peanut Chicken with Noodles

 

8

oz. uncooked spaghetti

2

tablespoons oil

1

lb. chicken breast strips for stir-frying

1

medium carrot, cut into 2x1/4x1/4-inch strips (1 cup)

1

medium red bell pepper, cut into thin bite-sized strips

1/2

lb. fresh asparagus spears, cut into 1-inch pieces

3/4

cup purchased peanut sauce

• 1 Cook spaghetti as directed on package. Drain.
• 2 Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet; place on plate and cover to keep warm.
• 3 Add remaining tablespoon oil to wok. Add carrot; cook and stir 2 minutes. Add bell pepper and asparagus; cook and stir an additional 2 to 3 minutes or until vegetables are tender.
• 4 Add cooked spaghetti and peanut sauce. Return chicken to wok; toss to coat. Cook and stir about 2 minutes or until thoroughly heated.