Oozing with peanut butter and the perfect amount of spice, this zesty, low-calorie dish whips up in less than 20 minutes.

Omit chicken for a vegan take on the meal. 

By Beau Gustafson ... via My Recipes

Ingredients

• 8 ounces uncooked linguine
• 1 cup matchstick-cut carrots 
  
• 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
• 1/2 cup reduced-fat peanut butter 
  
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 cups chopped cooked chicken breast 
  
• 1 cup thinly sliced green onions 
  
• 2 tablespoons sesame seeds, toasted

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
2. Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.