Spaghetti With Szechuan Sauce

I cook this dish many times, we love the taste of 'peanut' in it!..If you 'brave' enough with the hot sauce it will be superb..!
Prep 10 minutes

Cook about 25 minutes
Makes 6 main-dish serving

1 pound whole wheat spaghetti or linguine
1 teaspoon vegetable oil
2 bunches green onions, cut into 1/2 inc pieces
1 pound ground chicken- or turkey
2 tablespoon grated peeled fresh ginger
3 garlic cloves, crushed
1 bag (12 to 16 oz) shredded broccoli, cauliflower, carrot, cabbage blend
1 can (14 to 14 1/2 oz) chicken broth (1 3/4 cups)
1/3 cup stir- fry sauce
1/4 cup natural peanut butter
Hot pepper sauce (optional)


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