Wowie! Where have I been? Well to answer that I should be sharing a recipe with sugar and spice and everything nice because I am now the proud mother of a darling baby girl. The nursery has been filled and so have our hearts. For a while there, our bellies were neglected. However, I am back in the kitchen and ready for summer dishes. This turned out to be pretty tasty if I do say so myself. My complaint is it was more sweet teriyaki tasting than Thai, but we loved it anyway.
Thai Chicken Pasta
3/4 Pkg of fettuccine noodles cooked
1 pound of chicken breasts
1 cup snow peas
1 cup carrots sliced thin
For the Sauce:
1/4 cup peanut oil
juice of one lime
1 clove of garlic minced
3 TBS of spiced ginger (the tube in the produce section )
3 TBS peanut butter (I used more to taste)
1/4 cup sugar
1/2 cup soy sauce
Directions:
Mix all of the ingredients for the sauce together. Pound the chicken into flatter pieces and place in ziplock bag. Poor sauce over the chicken leaving about 1/3 cup reserved for later. Place chicken in fridge for an hour or longer to marinade. Grill chicken basting a little more sauce over each piece. While chicken is cooking, cook pasta. Put the snow peas and carrots in the boiling water with the pasta in the last 2 minutes of cooking. Drain and add diced chicken to pasta and veggies. Add remaining sauce if more flavor is desired. I used about 2 more additional tablespoon of sauce stirred into mixture. Serve and enjoy!
