Friday, February 3, 2012

Thai Chicken Pasta

This is one of those meals to keep in mind the next time you're in a bind for dinner.  None of the ingredients are anything crazy that I'd have to make a run to the grocery store for (ok, except for maybe the peanuts, but use chunky peanut butter instead of creamy and--ta da!--the chopped peanuts are no longer necessary) and it comes together so quickly!  Despite some lingering skepticism about peanut sauce, we loved this!

Thai Chicken Pasta
(adapted from Recipe Shoebox)
Printable Recipe
Serves 4-6

16 ounces spaghetti noodles
2 cups salsa
1/2 cup peanut butter, creamy or chunky
1/4 cup orange juice
2 tablespoons honey
1 1/2 tablespoons soy sauce
2 chicken breasts, cooked and cut into chunks (we also like this dish without chicken)
1/4 cup chopped fresh cilantro, more for garnish
1/4 cup chopped peanuts, optional

1)  Cook pasta according to package directions; drain and set aside.
2)  While pasta is cooking, in a large skillet, combine the salsa, peanut butter, orange juice, honey, and soy sauce.  Heat until sauce thickens and add chicken; heat through.  Turn off heat and stir in cilantro.
3)  To serve, place chicken mixture on top of noodles or toss together.  Garnish with additional cilantro and peanuts, if using.  Enjoy!  

1 comment:

  1. that's a dang good looking picture - well framed, colorful, etc. Oh, and that meal was pretty good too. ;)



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