Servings 6 servings
Ingredients
- 1 pound uncooked pasta, such as spaghetti or bucatini
- 1/4 cup seasoned rice wine vinegar
- 1/2 cup low sodium chicken broth
- 1/2 cup chunky peanut butter
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons packed light brown sugar
- 1 teaspoon toasted sesame oil
- 1 Tablespoon olive oil
- 1 1/2 Tablespoons minced garlic
- 1 Tablespoon grated fresh ginger
- 1/2 cup small diced red bell pepper
- 1 pound ground chicken or turkey
- Sliced scallions, for garnishing
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Drain and transfer the paste to a large bowl.
- In a large bowl, whisk together the rice wine vinegar, chicken broth, peanut butter, soy sauce, brown sugar and sesame oil. Set it aside.
- Add the olive oil to a large sauté pan set over medium-low heat. Once hot, add the garlic, ginger and red bell peppers and cook, stirring constantly, until the garlic is golden brown, about 2 minutes.
- Add the ground turkey and cook, breaking it apart with a spatula, until cooked through and no longer pink.
- Add the prepared sauce to the pan and stir to combine. Bring the mixture to a boil and cook it for 2 minutes or until thickened slightly.
- Add the turkey mixture to the bowl with the pasta and toss to combine. Garnish with scallions and serve.
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