Saturday, December 6, 2008

chicken & pasta in peanut sauce (quick)

This recipe calls for a Dutch oven... I don't have one so I just use a really big pot. 

8 oz. thin spaghetti

1 bunch broccolini, cut in 2" lengths

1 medium red sweet pepper, cut in bite-size strips

1 lb boneless, skinless chicken breast halves

salt & pepper

1 Tbsp EVOO

1/2 cup bottled peanut sauce (or use this one)

  1. In Dutch oven (or whatever you have), cook pasta according to package directions, adding broccolini and red pepper during the last 2 minutes of cooking.  Drain.  Return to Dutch oven and set aside.

  2. Meanwhile, halve chicken breasts horizontally.  Sprinkle with salt & pepper.  Cook chicken in hot oil over medium-high heat (in large skillet) until no longer pink.  Transfer to cutting board.  Slice chicken; add to pasta and veggies.  Add peanut sauce.  Heat through.  Optional:  top with crushed red pepper.




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