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1 teaspoon toasted sesame oil
4 clovesgarlic, minced
1/4 teaspoon crushed red pepper (optional)
1/4 cup almond butter
1/4 cup canned unsweetened light coconut milk
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
4 ounces dried whole grain spaghetti
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 16 ounce packagefrozen stir-fry vegetables
2 tablespoons water
1/4 cup fresh cilantro leaves
2 tablespoons chopped dry roasted whole almonds
1. For sauce, in a small skillet heat sesame oil over medium heat. Add garlic and, if desired, crushed red pepper; cook and stir about 1 minute or until garlic starts to brown. Stir in almond butter until melted. Stir in coconut milk, lime juice, soy sauce, and ginger. Set aside.
3. Meanwhile, in a large skillet heat olive oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink. Stir in stir-fry vegetables and the water. Cook, covered, about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in sauce and spaghetti. Sprinkle with cilantro and almonds.
2. Cook spaghetti according to package directions; drain.
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