Thai Chicken Pasta Salad

• 12 ounces uncooked whole wheat spaghetti
• 2 large carrots, julienned
• 3/4 cup reduced-fat creamy peanut butter
• 3 tablespoons water
• 3 tablespoons lime juice
• 3 tablespoons molasses
• 4-1/2 teaspoons reduced-sodium soy sauce
• 3 garlic cloves, minced
• 1-1/2 teaspoons rice vinegar
• 1-1/2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 8 cups finely shredded Chinese or napa cabbage
• 2 cups shredded cooked chicken breast
• 2/3 cup minced fresh cilantro
• 3 tablespoons unsalted dry roasted peanuts, chopped

1. In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.
3. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

whole wheat spaghetti, carrots, peanut butter, water, lime juice, molasses, soy sauce, garlic, rice vinegar, sesame oil, red pepper, chinese, chicken, fresh cilantro, peanuts

Taken from www.tasteofhome.com/recipes/thai-chicken-pasta-salad/ (may not work)