Bring a large pot of water to a boil, add salt if using. Add the whole wheat pasta and cook until al dente, 8 to 10 minutes. Drain pasta and reserve ¼ cup cooking water. Briefly rinse pasta under warm running water. Set aside.

In medium bowl whisk peanut butter, reserved pasta cooking water, vinegar, honey, soy sauce, sesame seed oil, ginger, garlic and red pepper flakes until smooth and creamy. Pour over warm pasta. Toss the pasta with chicken, cucumber, red bell pepper. Sprinkle each serving with scallions and 1 tsp. chopped peanuts. Serve warm or cold.

Makes 4 servings. Per serving: 523 calories, 15 g fat (3 g saturated, 0 g trans), 41 g protein, 3 g fiber, 12 g sugars, 500 mg sodium, 62 g carbohydrates, 72 mg cholesterol

An exclusive PastaFits.org recipe.

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