Ingredients
2 boneless, skinless chicken breasts; cooked and shredded
3 tsp thai sweet pepper sauce
2 cups broccoli florets
2 cups kale
4 oz thin spaghetti
3 tbsp lime juice
2 tbsp soy sauce
2 tbsp peanut butter
1 tsp sugar
4 carrots, peeled and chopped
Instructions2 cups broccoli florets
2 cups kale
4 oz thin spaghetti
3 tbsp lime juice
2 tbsp soy sauce
2 tbsp peanut butter
1 tsp sugar
4 carrots, peeled and chopped
Cook the chicken by either pan frying or boiling. (I boiled them) Then shred.
Meanwhile, start cooking pasta according to package directions.
In a skillet over medium high heat, add the broccoli and kale. Cook until soft.
Prepare the dressing in a small bowl by adding the sweet pepper sauce, lime juice, soy sauce, peanut butter and sugar; whisk until smooth.
To plate: place spaghetti on the bottom, scoop some of the broccoli/kale mixture on top of the pasta and then add the chopped carrots. Drizzle with the homemade dressing and you’re good to go!
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