1 lb boneless, skinless chicken breast, thinly sliced against the grain
2 tsp curry powder
1 Tbsp low-sodium soy sauce
1 Tbsp olive oil
¼ cup peanuts, chopped
Instructions
Mix dressing ingredients in a small bowl until smooth and well-combined; set aside.
Bring a large pot of water to a rolling boil over high heat. Add shaghetti and cook until al dente; rinse with room temperature water, drain, and set aside.
In a large bowl, mix together the broccoli slaw and red cabbage; toss well. Add the cooked spaghetti and combine.
In a medium bowl, whisk together the curry powder, soy sauce, and olive oil. Add the sliced chicken and toss well to coat the chicken.
Heat the olive oil in a non stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes until browned and cooked through; transfer to a plate to cool slightly.
Drizzle the dressing over the spaghetti-slaw mixture and toss well to coat. Add chicken and re-toss. Serve with chopped peanuts at any temperature.