Thai Chicken Pasta
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Prep and Cook time: 15 minutes
Makes: 4 servings
You can serve this either as a hot pasta entrée or chilled as a salad.
Ingredients
1 pound boneless, skinless chicken breasts, cut for stir-fry
1 package (9 oz.) fresh Angel Hair Pasta, cut crosswise into quarters
1/2 cup sliced green onions with tops
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup chopped peanuts
Sauce
1/3 cup Spicy Ginger Cook 'n Grill Sauce
1/4 cup orange juice
3 tablespoons peanut butter
1 tablespoon Soy Sauce
Instructions
1. Bring a large pot of salted water to a boil. Add the chicken and
cook for 30 seconds.
2. Add the pasta and cook 2 minutes, stirring once. Drain.
3. Place in a large bowl. Add onions and water chestnuts and toss.
4. To make dressing, whisk Spicy Ginger Sauce, orange juice, peanut butter
and soy in a small bowl until smooth.
5. Pour over pasta and toss.
6. If not using immediately, reserve some of the dressing to stir in
before serving. The pasta absorbs the dressing as it sits.
7. Sprinkle with peanuts.
