Never in a million years would I have ever thought I'd make a Thai-Style dish. That is, until we went to Jamaica and I tried a few new things. This meal took about 30 minutes to make and both M and I loved it!
Chicken with Pasta and Peanut Sauce
6oz dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed, or one 6 ounce package frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 oz can pineapple chunks, drained
¼ cup reduced-sodium chicken broth
2 tablespoons creamy peanut butter
1 tablespoon reduced–sodium soy sauce
1 tablespoon lime juice or lemon juice
¼ teaspoon crushed red pepper
1 clove garlic, minced
1) Cook pasta according to package directions. Meanwhile, halve the pea pods diagonally. Place pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.
2) Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heath and stir with a whisk until peanut butter melts. Sir in soy sauce. Lemon juice, red pepper, and garlic; heat through.
3) Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.