Wednesday, April 6, 2011

Thai Chicken Pasta



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!

Raw Spice Bar

Raise your hand if you love to cook, but find yourself just finishing up your 8,987th meal and you are fresh out of ideas. Just me?  I h...