Potluck Recipe

 

Peanut Chicken Pasta

With Easy Blender Peanut Sauce

From the Star Tribune "Desperation Dinners"           (Serves 4)

  • 12 oz. uncooked spaghetti
  • 12 oz. to 1 lb. grilled or roasted chicken breast (see note below)
  • 1 medium red bell pepper (for 1 cup chopped)
  • 4 green onions (for 1/2 cup chopped)
  • 1 cup Easy Blender Peanut Sauce (see recipe below)
  • Finely chopped unsalted peanuts, to garnish, optional

Break the spaghetti in half, if desired.  Place the spaghetti in 2 1/2 quarts
of boiling unsalted water and cook until tender, 7 to 9 minutes.

Meanwhile, cut the chicken into bite-sized pieces and place them into a
3-quart or larger bowl.  Rinse and seed the bell pepper and cut it into
bite-sized pieces.  Add them to the bowl.  Cut the green onions into 1/4 inch
slices, using the whites and green tops to make 1/2 cup.  Add them to the
bowl.  Toss to mix well.  Set aside. 

Place the prepared peanut sauce in a microwave-safe dish and micowave,
uncovered, at high, 1-2 minutes 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 covered with sauce.  Divide
evenly among 4 plates, garnish with chopped peanuts if you want, and serve
at once.

Note: This recipe assumes the chicken is cold.  The heat from the pasta
is sufficient for this dish, which is served close to room temperature. 
If you do not have leftover chicken, supermarkets have grilled chicken
strips in the meat case and roasted chicken in the deli.

 

Potluck Recipe Potluck Recipe

 

Easy Blender Peanut Sauce

(Makes 1 3/4 cups)

  • 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 soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons peanut or vegetable oil
  • 4 teaspoons chopped ginger (bottled or fresh)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon onion powder
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper, or to taste

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 all the remaining ingredients in the blender.  Pulse
at high just until combined, about 5 seconds.  Scrape down
the blender.  Pulse again 3 to 4 times. 

Serve at once or refrigerate in an airtight microwave-save
container until ready to serve, up to 1 week.

Note:  The sauce recipe makes enough sauce for two dishes. 
For the first dish, you can grill chicken breasts and use
3/4 cup of the sauce for dipping.  The remaining cup of sauce
and a pound of leftover grilled chicken make a fast pasta combo. 

Made by Judy S. for the October 2000 potluck.

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