8 oz. spaghetti or linquine
2 boneless, skinless chicken breast, cut into 1” pieces
2 carrots, cut julienne style
2 celery hearts, cut
1 medium onion, cut
1 cup frozen/fresh snow peas or Italian style green beans
1 cup cashews or sliced water chestnuts
1 Tbsp minced garlic
Peanut Butter Sauce (see below)
Boil water to make 8 oz spaghetti or linguine. Cook until al dente.
Sautee all ingredients in ½ cup oil until cooked through. Stir often.
Add pasta to chicken mixture. Top with sauce. Toss until well blended.
Peanut Butter Sauce
Heat 2 Tbsp EACH: Soy Sauce, Sugar, Creamy peanut butter in microwave for 45 seconds. Wisk until well blended. Use immediately.
** I like all of my food dripping in sauce, so I usually double the sauce recipe so that I will have extra for those who want it (like me!)