Thanks to Emily for making such a great dinner! This dish makes a great dinner since it has a lot of flavor but is still pretty healthy.
Sorry for the bad picture quality! My real camera was MIA for this meal..
Emily's Recipe:
1 lb boneless, skinless chicken breasts
1/2 cup smooth natural peanut butter
2 T soy sauce
2 t minced garlic
1 1/2 t chile-garlic sauce, or to taste
1 t minced fresh ginger
8 oz whole wheat spaghetti (i used a whole 13 oz box and the ratio still seemed okay...up to you- more for leftovers!)
12 oz bag fresh or frozen vegetable medley, such as carrots, broccoli, snow peas, etc.
Put a large pot of water on to boil for pasta.
Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through, 10-12 minutes. Transfer chicken to cutting board. When cool enough to handle, shred into bite size strips.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in boiling water until not quite tender, about 1 minute less than specified in package directions. Add vegetables and cook until both pasta and vegetables are just tender, 2 minutes more. Drain, reserving 1 cup of cooking liquid. Rinse pasta and vegetables with cool water to refresh. Stir reserved cooking liquid into peanut sauce, then add pasta, vegetables, and chicken. Toss well to coat.
Serve warm or chilled.
Makes 6 servings, 1 1/2 cups each
8 oz whole wheat spaghetti (i used a whole 13 oz box and the ratio still seemed okay...up to you- more for leftovers!)
12 oz bag fresh or frozen vegetable medley, such as carrots, broccoli, snow peas, etc.
Put a large pot of water on to boil for pasta.
Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through, 10-12 minutes. Transfer chicken to cutting board. When cool enough to handle, shred into bite size strips.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in boiling water until not quite tender, about 1 minute less than specified in package directions. Add vegetables and cook until both pasta and vegetables are just tender, 2 minutes more. Drain, reserving 1 cup of cooking liquid. Rinse pasta and vegetables with cool water to refresh. Stir reserved cooking liquid into peanut sauce, then add pasta, vegetables, and chicken. Toss well to coat.
Serve warm or chilled.
Makes 6 servings, 1 1/2 cups each
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