PEANUT CHICKEN PASTA

PEANUT CHICKEN PASTA image

Yield 4 servings

Number Of Ingredients 20

16 oz. uncooked spaghetti
12 oz. - 1 lb. grilled or roasted chicken breast
1 medium red bell pepper (for 1 C. chopped)
4 green onions (for 1/2 C. chopped)
1 C. Easy Blender Peanut Sauce (see recipe)
Finely chopped unsalted peanuts, to garnish, optional
Peanut Sauce: (Makes 1-3/4 C.)
4 cloves fresh garlic (or jar)
Juice from 1/2 lemon
1/2 C. creamy peanut butter
1/4 C. water
1/4 C. ketchup
1/4 c. reduced-sodium soy sauce
1/4 C. brown sugar
2 T. peanut oil
4 t. bottled chopped ginger
1 T. red wine vinegar
1 T. onion powder
1 T. sesame oil
1/2 t. crused red pepper, or to taste

Steps:

Chicken Pasta: Break the spaghetti in half, if desired. Place the spaghetti in 2-1/2 quarts of boiling unsalted water and cook until tender, 7-9 min. Meanwhile, cut the chicken into bite-sized pieces and place them in a 3-qt. or larger bowl. Rinse and seed the bell pepper and cut it into bite-size pieces. Add them to the bowl. Cut the green onions into 1/4" slices, using the whites and enough tender green tops to make 1/2 C. Add them to the bowl. Toss to mix well. Set aside. Place the prepared peanute sauce in a microwave-safe dish and microwave, uncovered, at high, 1-2 min. or until heated through. Set aside. Drain the spaghetti and add it to the bowl. Drizzle the peanut sauce over the pasta. Toss well until the spaghetti is coated and sauced. Divide evenly among 4 plates, garnish with chopped peanuts if you want, and serve at once. Peanut Sauce: Peel the garlic. Drop into food processor. Process until finely chopped. 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 food processor. Pulse on high just until combined, about 5 seconds. Scrape down the sides and pulse again 3-4 times. Serve at once or refrigerate in an air-tight microwave-safe container until ready to serve, up to 1 week.