Ingredients
8
oz uncooked thin spaghetti
1
lb lean (at least 80%) ground beef
4
green onions, chopped (1/4 cup)
8
oz fresh pea pods, halved diagonally (about 3 cups)
1
red bell pepper, cut into 3x1/4x1/4-inch thin strips
1 1/2
cups chicken broth
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
2
teaspoons cornstarch
1/2
cup peanut butter
1/4
cup chopped salted peanuts
Preparation
Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add onions, pea pods and bell pepper. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
In small bowl, mix broth, ground red pepper, salt and cornstarch. Stir into beef and vegetables. Add peanut butter. Cook 1 to 2 minutes, stirring frequently, until thick and bubbly. Serve over cooked spaghetti; top with peanuts.
