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Peanut Chicken Pasta




Source of Recipe


by mercyteapot, from Desperation Dinners


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6572.1

List of Ingredients




12 oz. thin spaghetti
12 oz.- 1 lb. grilled or roasted skinless, boneless chicken breast
1 medium red bell pepper (to make 1 cup chopped)
4 scallions (to make 1/2 cup chopped)
1 cup Easy Blender Peanut Sauce (recipe below)

Recipe



Break the spaghetti in half and cook in 2 1/2 quarts boiling unsalted water till tender, 7 to 9 minutes.

Meanwhile cut chicken in bite size pieces and place in a bowl that holds at least three quarts. Add chopped, seeded red pepper.

Cut scallions into 1/4 inch slices, using the whites and enough tender green to make 1/2 cup. Add to bowl and toss to mix well. Set aside.

Place the prepared peanut sauce in a microwave safe dish. Heat sauce on high, uncovered, for 1 minute to 2 minutes, until hot (will depend on microwave wattage.)

When spaghetti is tender, drain well and add to salad bowl. Drizzle the hot peanut sauce over the pasta. Toss well until the spaghetti is coated with sauce. Divide evenly among 4 plates and serve at once.

Easy Blender Peanut Sauce:
4 cloves fresh garlic
Juice from 1/2 lemon
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup ketchup
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar
2 T peanut oil or vegetable oil
4 tsp bottled chopped ginger
1 T red wine viengar
1 T onion powder
1 T sesame oil
1/2 t crushed red pepper, or to taste

Gather all ingredients and place them on the counter beside the blender.

Peel the garlic by placing the broad side of a chef's knife or other flat surface over each clove and giving it a firm whack with your hand. Drop the cloves, one at a time, through the top of the blender onto the moving blade to chop finely.

Place the lemon juice, peanut butter, water, ketchup, soy sauce, brown sugar, oil, ginger, vinegar, onion powder, sesame oil and crushed red pepper in the blender container. Pulse at high just until combined, about 5 seconds. Scrape down the sides and pulse again 3 to 4 seconds. Serve at once or refrigerate in an airtight microwave safe container until ready to serve, up to 1 week.