Thursday, November 5, 2009
THAI PEANUT PASTA
1/2 cup Plus a couple tablespoons Italian Dressing
1 lb. boneless skinless chicken breasts cut into 1 inch chunks
2 Tbsp. creamy or crunchy peanut butter
2 Tbsp. honey
2 Tbsp. soy sauce
1/2 tsp. crushed red pepper
1 bag (8 oz.) fresh sugar snap peas, rinsed, drained (I do not include these)
16 oz. rotini or penne, cooked, drained
Add pasta to a pot of boiling water, boil for 7-10 minutes.
Sprinkle a couple tablespoons of Italian Dressing into a pan and cook chicken chunks over medium-high heat. About 3 minutes before toss in snap peas. Cook until chicken is done.
While pasta and chicken is cooking in a large bowl mix 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended.
Add pasta and chicken to the sauce and toss until well coated.
*Make this dish without the chicken and snap peas and serve as a side.