Cooking Directions

• Stir the chicken, soy, ginger and garlic in a medium bowl.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.
• Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti.

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into strips
• 2 tablespoons soy sauce
• 1 teaspoon ground gingeror 1 tablespoon minced fresh ginger root
• 0.125 teaspoon garlic powderor 1 small clove garlic, minced
• 1 tablespoon vegetable oil
• 0.5 cup Pace® Picante Sauce
• 2 tablespoons creamy peanut butter
• 3 green onion, thickly sliced (about 3/4 cup)
• 8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)