Chicken and Pasta with Peanut Sauce from Bailey1806
Source: Better Homes and Gardens Bridal Edition Cookbook.
They suggest turkey but I have always just used chicken in this recipe.
This recipe is not too difficult but it took me a couple tries to get the timing down of cooking the chicken, pasta, and sauce all at the same time. Also, DH likes the peanut sauce so much I’ve started doubling it. And I let him put the red pepper flakes on his plate afterward since they’re too spicy for me.
6oz. fettuccine or linguine
2 cups fresh pea pods, tips trimmed
1 cup cooked chicken strips
1 8-oz. can pineapple chunks, drained
1/4 cup chicken broth (reduced sodium)
2 tablespoons of creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice (or lemon in a pinch)
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Make sure your chicken strips are cooked before you start:
1. Cook pasta
2. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and cooked chicken in a colander. When pasta is finished, pour hot water from pasta over pea pods and chicken in colander and drain well. Return the pasta, pea pods and turkey to the hot pot. Add the pineapple.
3. Meanwhile, for the sauce, stir chicken broth into peanut butter in a small saucepan. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic and heat through.
4. Add sauce to the pasta mixture and gently stir to coat pasta with sauce.