Chicken & Pasta in Peanut Sauce

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By Shannon O'Donnell

I'm a huge fan of peanut sauce...it combines my childhood favorite (peanut butter, natch) with soy sauce and cayenne for a decidely grown-up taste.  Run it through some pasta with chicken and veggies for a quick, healthy 'one-pot' dinner with Asian flare.

CHICKEN AND PASTA IN PEANUT SAUCE

Ingredients:

* 8 oz spaghetti
* 2 T olive oil, divided
* 1 bunch broccolini, cut into 2 inch lengths
* 1 medium red sweet pepper, cut into 2 inch strips
* 2 cups shredded pre-cooked chicken (I parboil some breasts, let cool, and quickly tear/shred the chicken by hand)
*  1/2 cup bottled peanut sauce (or my homemade recipe, below)

Peanut Sauce

* 1/2 cup creamy peanut butter
* 2 T sugar
* 2 T soy sauce
* 3 T minced garlic
* 1 T minced ginger
* 1/4 teaspoon ground red pepper (cayenne)
* 1 and 1/2 cups water

Directions:

1)  Add 1 T olive oil to a large stock pot of water...bring to a boil, and cook spaghetti per package instructions.
2)  Meanwhile, heat 1 T olive oil in a large skillet over medium heat.  Toss in veggies and chicken and saute for a few minutes...not too long!  You don't want to overcook the vegetables...just bring out their flavor a little.
3)  To prepare peanut sauce (if not using the bottled version), add peanut butter, sugar, soy, garlic, ginger and cayenne to a mixing bowl.  Add 1/2 cup of water at a time, stirring to blend until smooth.
4)  Add peanut sauce to skillet and stir with vegetable and chicken.  Let warm for a few minutes.
5)  Toss with pasta.  Yum!

You can use whatever meat and veggies you have on hand...shrimp would be great, and I sometimes toss in spinach, peas, or edamame if I have them on hand.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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