Thai Spaghetti Toss

12 ounces thin pasta noodles, such as thin spaghetti*
1 pound boneless, skinless chicken breast halves, fresh or frozen
8 ounces fresh bean sprouts
1 1/2 cups sliced scallions
1/4 cup unsalted roasted peanuts*
2 teaspoons vegetable oil
2 cups (6 ounces) fresh snow peas or sugar snap peas, optional
1 cup Thai-style Peanut Sauce*

1. Cook pasta according to package directions.
2. Meanwhile, if chicken is frozen, place on a microwave-safe plate, and microwave 2 minutes, uncovered on high, to begin defrosting.
3. Meanwhile, rinse and drain bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut scallions into roughly 1-inch pieces, using all of the whites and enough green tops to make 1 1/2 cups. Set aside. Coarsely chop peanuts, and set aside.
4. Heat oil over medium heat in an extra-deep, 12-inch skillet. Cut chicken into bite-size chunks, adding to pan as you cut. Cook, stirring occasionally, until no longer pink in the center, about 6 minutes. After about 4 minutes of cooking, add snow peas (if using) and scallions. Continue to cook, stirring constantly, until chicken has cooked through and snow peas are bright green.
5. Add bean sprouts and Thai-Style Peanut Sauce, and reduce heat to low. Stir to mix well. Simmer until pasta is done. Drain pasta into a colander, shaking to remove as much water as possible. Return drained pasta to the cooking pot. Add chicken mixture to pasta pot, and toss until well mixed. To serve, divide pasta, chicken, and vegetables evenly among 4 plates. Garnish each with 1 tablespoon chopped peanuts and serve.

Thai Spaghetti Toss

Approximate Values Per Serving: 720 calories (29% from fat), 24 g fat (5 g saturated), 66 mg cholesterol, 45 g protein, 85 g carbohydrates, 6 g dietary fiber, 683 mg sodium

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