I’m a sucker for peanut sauce and like trying different versions of it.  That’s what made this recipe catch my eye.  The recipe itself is from Taste of Home in their Quick & Light cookbook from Spring 2015.  Yes, it true.  I’m a cookbook hoarder.  I buy them and read them for years.  Our house has little stacks of them, so they are handy to flip through where ever I am.  Looking around now… I see some on the kitchen counter, in two spots in the living room and there’s a decent sized stack right next to my bed on the night stand and the floor.  Luckily, I’m married to a man that loves me and food. 

Let’s Get Crafty!
Start your water to bring it to boiling to cook the spaghetti and make according to the package:
This recipe calls for 12 oz of spaghetti.  I like to do half regular and half vegetable spaghetti.  It’s good but it does have a slight green tint to it – so it feels like it tastes best when it has sauce like in this recipe.  Let’s be honest… we all eat with our eyes first.
**Be sure to save some pasta water just in case the sauce gets a little too thick**

Whisk together the peanut sauce and set aside:
1/4 cup creamy peanut butter
1/2 cup reduced sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced sodium soy sauce
4 teaspoons siracha sauce (we didn’t do this so it wouldn’t be too spicy for the kids)
1/4 teaspoon crushed red pepper flakes (ditto to the comment above)

Cook the chicken and veggies:
1 lb ground chicken
1 1/2 cups baby carrots, sliced
1 yellow pepper, sliced similar to the carrots
1/2 teaspoon minced garlic
Cook these together until the chicken is fully cooked (about 5-6 minutes)

Thanks for stopping by!  I hope you have a great day!