peanut pasta

Shopping List

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.