Wednesday, November 25, 2009
Chicken and pasta in peanut sauce
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)
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.
Notes: I just cooked the spaghetti in a regular sauce pan, and that worked fine. This last time I made this, I used a rotiserrie chicken instead of chicken breast, which I just put in with the peanut sauce. It's delicious both ways.