We’ve given spaghetti a makeover – forget bolognaise this is a super speedy light alternative. Great for dinner tonight and cold for lunch tomorrow.
SERVES 4 – PREP 2 MINS – COOK 8 MINS
(Making dinner for one? Simply divide the ingredients below by four)
4tbsp peanut butter
4tbsp French dressing
4 spring onions, sliced
120g grated carrots
200g cooked tandoori mini chicken fillets
1 Cook spaghetti in boiling salted water.
2 Combine the peanut butter and French dressing in a jam jar, shake to mix.
3 Drain the spaghetti, put into a large bowl, add the spring onions, carrots and tandoori chicken fillets.
4 Stir together with the peanut dressing and serve.