Thursday, September 25, 2008
Thai Chicken Pasta
This is one of my new favorite dinners. It is easy to make, tastes great and includes peanut butter one of my favorite ingredients.
You'll notice in the picture that it is over rice and not pasta because we had a bit of an accident with all the pasta going down the drain (don't you just hate that!) but it still tasted great over rice.
1 lb boneless, skinnless chicken breast halves, cut into strips
1/2 c creamy peanut butter
3 tablespoons brown sugar
2 teaspoons Szechuan seasoning (you can find this in the Asian section of the grocery store)
1 can low sodium chicken broth
1/2 c soy sauce
2 tablespoons vegetable oil
1 package fresh stir-fry vegetables (I actually just used a frozen pack and cooked the veggies a little longer)
12 onces linguine, cooked according to package directions
Place chicken in reclosable plastic bag. In 1-quart better bowl, combine peanut butter, brown sugar and seasoning. Microwave for one minute; gradually whisk in broth and soy sauce. Pour 1/4 cup sauce over chicken; seal bag and marinate in refrigerator for 30 minutes. Reserve remaining sauce. Heat wok or large skillet over meadium-high heat. Add oil and chicken with marinade; stir-fry until no longer pink, about 5 minutes. Remove chicken from wok. Combine vegetables, cooked pasta and reserved sauce in wok. Bring to a boil. Reduce heat, cover and simmer for 5 minutes, stirring occasionally. Add chicken during last minute of cooking. Serve immediately.