DIRECTIONS:

1. Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente, 8 to 10 minutes. Scoop out 1/4 cup of the pasta cooking water and then drain the pasta in a colander.

2. Rinse the pasta under cold running water for a minute or two to chill the noodles. Give them a few shakes to remove the excess water and set aside.

3. Heat the sesame oil in a large, deep nonstick skillet over medium heat. Add the chicken and cook, stirring often, until golden brown on all sides and cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.

4. Add the ginger and garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Stir in the peanut butter, honey, soy sauce, red-pepper flakes, and reserved pasta cooking water and cook until creamy, about 2 minutes. Add the mushrooms, bell pepper, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.

Easy-Peasy Peanut Whole Wheat Spaghetti with Chicken From Candice Kumai and the National Pasta Association

INGREDIENTS:

1/2 pound whole wheat spaghetti
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
3/4 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 1/2 tablespoons grated fresh ginger
3 garlic cloves, finely minced
Heaping 1/4 cup creamy natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red-pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, halved and thinly sliced
1 large zucchini, halved lengthwise and thinly sliced crosswise
3 scallions, cut into strips

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5. Stir in the cooked chicken and drained noodles and serve sprinkled with the scallions.

Makes 4 Servings.

Per Serving: 536 calories, 14 g fat (2 g saturated, 0 g trans), 35 g protein, 11 g fiber, 20 g sugars, 962 mg sodium, 72 g carbohydrates, 49 mg cholesterol

For more great spaghetti recipes go to:

www.pastafits.org

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ABC's The Bachelorette contestant Constantine Tzortzis shares his recipe for Smash Grab Salad.

Visit his family's restaurant Giorgio's near Atlanta and try their authentic Italian cooking.

Giorgio's Italian Restaurant in Cumming, GA just celebrated its 20th anniversary and Constantine continues to be an integral part of its success.

Constantine's Smash Grab Salad with Hanger Steak

Ingredients:

2 Cups Romaine Lettuce
1 Soft Boiled Egg
1 Hanger Steak (4oz)
3/4 Cup Ponzu Sauce
6 Cherry Tomatoes
1/2 Avocado
2 Tbsp Crumbled Blue Cheese
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Cup Garbanzo Beans

Instructions:

Marinate hanger steak in a zip lock bag and add 3/4 ponzu sauce or teriyaki sauce if preferred for at least 30 mins. Then grill steak and slice thinly against the grain. Soft boil the egg and halve it. halve the cherry tomatoes and slice the avocado. In a bowl add the romaine lettuce, cherry tomatoes, garbanzo beans and blue cheese crumbles. drizzle lemon juice and olive oil over the salad and toss. Add sliced hanger steak on top to finish.

Drink Pairing: Sparkling water or Evolve Sauvignon Blanc

Constantine Tzortzis with Ryan McLean (L) and Ben Faljnik (C) at Giorgio's Italian Restaurant

— Photos by Philip Sanders