I’ve been having a craving for creamy, spicy Thai peanut noodles, so I did some recipe research, avoided getting take-out, and concocted the delicious dinner below:

• In large sauce pot, combine…
  • 12 ounces whole wheat spaghetti
  • 4 cups chicken broth*
  • 2 cups shredded rotisserie chicken
  • 1 T. soy sauce
  • 1 T. sesame oil
  • Juice of one lime
  • 1/4 cup crunchy peanut butter
  • 1/2 teaspoon red pepper flakes
  • 1 can sliced water chestnuts
• Bring to a boil, reduce hit to low, and simmer for 15-20 minutes, until liquid is absorbed.

I truly believe this one-pot pasta thing is going to revolutionize my kitchen. It makes dinner so fast and so easy! I admit that I was probably heavy-handed on my measuring of the peanut butter and the red pepper, and I wish I would have added roasted broccoli! This is definitely a quick and easy recipe I will add to my regular rotation.

* If liquid absorbs too quickly, and the pasta hasn’t reached your desired consistency, add a little more chicken stock or water.