Peanut Butter Spaghetti
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chicken breast or turkey breast
- 1 can corn, drained
- 100 ml broth
- 100 ml cream or milk
- 5 tablespoon peanut butter, creamy or crunchy to taste
- 1 onion (s)
- 1 clove / garlic if you like
- 500 g spahetti
- oil
- salt and pepper
- Chili powder, if you like
Print Recipe
Pin Recipe Instructions
- Dice the onions and garlic and sauté in the oil until translucent. Cut the meat into bite-sized pieces, add to the onion and garlic and fry until the meat turns color, season with salt, pepper, chilli to taste. Deglaze with cream (milk if you want it to be lower in calories) and broth, add the corn and peanut butter and simmer. The sauce becomes very creamy, if it gets too thick for you, just dilute it a little with a little cooking water from the pasta or milk.
- Cook the pasta according to the instructions on the packet, reserve some of the cooking water if necessary. Put the pasta in the sauce.
- It still tastes delicious the next day, but is not suitable for freezing.
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