Spaghetti with Szechuan Chicken and Peanut Sauce

• 1 lb. whole-wheat spaghetti
• 1 tsp. vegetable oil
• 2 bunch green onions
• 1 lb. ground chicken or turkey-breast meat
• 2 tbsp. grated peeled fresh ginger
• 3 clove garlic
• 1 bag shredded broccoli, cauliflower, carrot, cabbage blend
• 1 can chicken broth
• 13 c. stir-fry sauce
• 1/4 c. natural peanut butter
• Hot pepper sauce (optional)

1. Heat large saucepot of salted water to boiling over high heat.
2. Add spaghetti and cook as label directs.
3. Meanwhile, in 12-inch skillet, heat oil over high heat.
4. Add green onions and cook 1 to 2 minutes or until wilted, stirring; transfer to bowl.
5. In same skillet over high heat, cook chicken, ginger, and garlic 3 minutes or until chicken is no longer pink, stirring to break up chicken.
6. Stir in vegetable blend, broth, stir-fry sauce, peanut butter, and green onions; heat to boiling.
7. Reduce heat to medium and cook 6 to 8 minutes or until vegetables are tender-crisp and sauce thickens slightly, stirring.
8. Drain spaghetti; return to saucepot.
9. Add chicken mixture and toss to combine.
10. Serve with hot pepper sauce if you like.

wholewheat spaghetti, vegetable oil, green onions, ground chicken, ginger, clove garlic, broccoli, chicken broth, stirfry sauce, natural peanut butter, pepper sauce

Taken from www.delish.com/recipefinder/spaghetti-szechuan-chicken-peanut-sauce-1948 (may not work)