Some of you are scared right now…and some of you are excited. I love the combination of soy sauce and peanut butter wrapped around chicken and pasta. It’s so comforting and so delish without being too heavy. The perfect pasta supper in my opinion.
Don’t be scared. Try it…it’s really good!
1 pound of angel hair pasta
1 pound of chicken breasts, chopped to bite-sized pieces
Extra Virgin Olive Oil (EVOO)
2 tablespoons Sesame Oil
Salt and Pepper
10 to 12 green onions, chopped and divided
2 garlic cloves, chopped
4 tablespoons soy sauce
1 cup of chicken stock
1/2 cup creamy peanut butter
roasted peanuts to garnish
Bring a large pot of water up to a boil for your pasta.
In a large skillet over medium-high heat, drizzle a tablespoon or so of EVOO and your sesame oil. Add in your chicken pieces and cook through, turning each piece over after about 4 minutes. Sprinkle a pinch of S&P on top.
Add in most of your chopped green onions (reserve a few to garnish), your garlic and soy sauce. Saute about two minutes. Then, stir in your chicken stock and de-glaze the pan (scrape up the little bits off the bottom), reduce heat to low then stir in your peanut butter with a pinch more S&P and simmer about 5 to 8 minutes.
At this time, drop your pasta into your boiling water and cook to al dente (about 6 minutes).
Drain off your water when your pasta is done cooking and add it to your chicken mixture. Toss to coat everything in the sauce. Serve each dish with a garnish of peanuts and a few extra green onions.
Such a simple twist on pasta night!