Friday, March 6, 2009

Satay Chicken Pasta

This recipe is from Pampered Chef and is actually supposed to be a pasta salad; but I prefer it warm. However, I'm sure it would be great either way; it is very delicious - and that is all thanks to the sauce!

8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix (or see substitute at the bottom)
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts (we just used chopped peanuts from the cooking aisle and garnished at the end - I did enjoy the peanuts; MS didn't)
1 cup lightly packed fresh basil (again, we garnished at the end; and chopped maybe 1/4 cup)
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)

1. Cook pasta according to package directions, drain and wait till everything else is cooked before transferring to a mixing bowl to mix with all other ingredients.

2. For the dressing, combine vinaigrette, seasoning mix and peanut butter in a small bowl; mix well using a whisk and set aside.

3. Cut carrots into julienne strips; cut bell pepper lengthwise. I bought a pre-package of chopped veggies at the supermarket for $3.99 and it was perfect. It had red, yellow and green peppers; carrots already julienned; mushrooms; onions; broccoli; cauliflower and we added a handful of sweet peas - cause at that point, why not! We both love stir frys - and it was so great to have everything pre-chopped - it really helped to cut a corner and we both enjoyed all the veggies in this dish even though it would be fine without them as well - just use what you like!

4. Cook the chicken and then add the veggies to the mix until they are cooked - I like mine a little crunchy in a dish like this; but MS prefers them cooked well. Again, do this step however you like. I added a little salt and pepper as I was cooking the chicken and EVOO.

5. Next you are going to add the noodles to a mixing bowl then add the chicken/vegetables and dressing to mix well. As your mixing it is easy to judge how much dressing you should add; we didn't end up using it all but it was close. Then we garnished the tops of our serving with chopped peanuts and chopped basil.

Yield: 6 servings (8 cups)

Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tip: If desired, 2 garlic cloves, pressed (we finely chopped) and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.

2 Hot Thoughts:

Beyond A Mommy

Wow, looks delicious and love how it's packed with veggies!


It's very uncomplicated as well - which is always great! I love time savers. :)


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