Thai Chicken Pasta Skillet Recipe
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Servings: 6 servings
6 ounces uncooked whole wheat spaghetti 2 teaspoons canola oil 1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips 2 cups julienned carrots (about 8 ounces) 2 cups shredded cooked chicken 1 cup Thai peanut sauce 1 medium cucumber, halved lengthwise, seeded and sliced diagonally Chopped fresh cilantro, optional
