| Pasta with Peanut Butter Chicken |
Recipe Type: Entree
- 2 Boneless Chicken Breasts, Cut into 1/4 Inch Pieces, Cut Crosswise
- 1 Tablespoon Vegetable Oil
- 1 Lb Fettuccine
- 1 Lb All Green Asparagus, Trimmed and Cut Into 1 Inch Pieces
- 1/3 Cup Peter Pan Peanut Butter
- 5 Tablespoons Rice Vinegar
- 1/4 Cup Oyster Sauce
- 1 Tablespoon Chili Garlic Sauce
- 1 1/2 Teaspoon Toasted Sesame Oil
- 1/4 Cup Toasted Pine Nuts
- Boil water in a large pot.
- Take paper towels and use them to pat dry the chicken breasts. Place a large skillet with oil over medium high heat. Add chicken to the skillet once the oil begins to smoke. Cook the chicken 1 to 2 minutes per side (or until chicken is no longer pink). Remove the chicken from skillet to plate.
- Add pasta to the boiling water. Cook until the fettuccine until it is just beginning to soften (about 8 minutes).
- Add asparagus to the pot with pasta. Let them cook until the asparagus turns bright green and the pasta is cooked al dente (about 4 minutes). Reserve 1 Cup of the cooking water. Drain the rest of the water and bring the asparagus and fettuccine back to the pot.
- In a bowl, combine the peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and 1/2 cup pasta cooking water. Whisk until it has a smooth consistency.
- Add the mixture and chicken into the pot.
- Toss (adding the remainder of the cooking water as needed). Serve with Toasted Pine Nuts on top.
Google Recipe View Microformatting by Easy Recipe
.gif)
