4 - 6 servings
1 pound Chicken Tenders
12 ounces uncooked DaVinci Spaghetti
3/4 cup Fisher & Weiser Mango Ginger Habanero Sauce
3 tablespoons peanut butter
1 bunch green onions, sliced
1 bunch cilantro, stems removed
1 seedless or hothouse cucumber, diced
1/2 teaspoon Alessi Sea Salt
Bring 4 cups water to a boil in a 6-quart pot. Cook pasta according to package directions.
Meanwhile, slice green onions. Chop cilantro leaves. Dice cucumber.
Season chick tenders with salt and pepper. heat a large, nonstick skillet over Medium-High heat; spray skillet with nonstick spray and add tenders. Brown 2 minutes per side and reduce heat to Medium; cook tenders 5 more minutes or until done, turning as needed. Remove tenders to a plate.
Combine Fisher & Weiser sauce and peanut butter in same skillet; scrape bottom of skillet to loosen and stir in any browned bits. Add pasta to skillet and turn in sauce to coat. Transfer to a large serving bowl and toss with onions, cilantro and cucumber
No Nutritional Information Available