grated fresh ginger
spaghetti (1/2 box)
shredded rotisserie chicken
red bell pepper, sliced
English cucumber, cut into strips
chopped unsalted roasted peanuts
- Cook the pasta according to the package directions; drain and return it to the pot.
- In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
- Add the peanut mixture, chicken, bell pepper, cucumber, and scallions to the pasta pot and toss to combine. Serve sprinkled with the peanuts.