FabSugar just got back from an amazing trip to Thailand, but now she's feeling a little blue about returning to her daily routine. To ease the culture shock, I suggested she make this simple, Thai-inspired dish for dinner. Seared chicken is tossed with pasta, broccolini, red peppers, and a store-bought peanut sauce. To make it more fit-friendly, use whole-wheat pasta. If you dislike broccolini or red pepper, feel free to swap in carrots, mini corn, bok choy, or peas. To make this scrumptious pasta, read more.

Chicken and Pasta in Peanut Sauce
From Better Homes and Gardens
Chicken and Pasta in Peanut Sauce

Ingredients

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional, for serving)

Directions

  1. In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
  2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F).
  3. Transfer to a cutting board. Slice chicken; add to pasta and vegetables.
  4. Heat through. Add peanut sauce. Pass crushed red pepper.

Serves 4.


Print recipe with images | without images

Love This Email Print Facebook Stumble It!