Peanut butter spaghetti

Ingredients for 2 servings:

• 200 g chicken breast or turkey breast
• 1 can corn, drained
• 100 ml broth
• 100 ml cream or milk
• 5 tbsp peanut butter, creamy or crunchy to taste
• 1 onion(s)
• 1 clove(s) garlic, if you like
• 500g spaghetti
• oil
• salt and pepper
• Chili powder, if you like

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

from the ALOHA Group

Dice the onions and garlic and sauté in oil until translucent. Cut the meat into bite-sized pieces, add them to the onions and garlic, and fry until the meat begins to brown. Season with salt, pepper, and chili to taste. Deglaze with cream (milk for a lower-calorie option) and broth, add the corn and peanut butter, and simmer. The sauce will be very creamy; if it’s too thick, simply thin it out with a little of the pasta cooking water or milk. Cook the pasta according to the package instructions, reserving some of the cooking water if needed. Add the pasta to the sauce. It’s still delicious the next day, but not suitable for freezing.