Ingredients: |
Ingredients: 6 oz. dried fettuccine or linguine
2 c. fresh pea pods, tips trimmed, or one 6-oz. package frozen pea pods
1 c. cooked turkey or chicken strips
1 c. coarsely chopped fresh pineapple or one 8-ounce can pineapple chunks, drained
1/4 c. reduced-sodium chicken broth
2 tbsp. creamy peanut butter
1 tbsp. reduced-sodium soy sauce
1 tbsp. lime juice or lemon juice
1/4 tsp. crushed red pepper
1 clove garlic, minced
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Directions: |
Directions:Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place the pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return pasta, pea pods, and chicken to the hot pan. Add pineapple. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce. |
Personal
Notes: |
Personal
Notes: My substitutions:
* You can use rice noodles instead of fettucini for more of an Asian twist.
* Broccoli works great in place of the pea pods. Steam it a little to make sure it's edible.
* The Purdue chicken “Short-Cuts” are easy to use since they are already cooked.
* I prefer to use chunky peanut butter because I like the crunch of the peanuts in the sauce.
* I generally have to adjust the amount of the ingredients in the sauce to get the “right” taste. (For me this usually means more PB, red pepper and garlic.)
*I haven’t tried it yet, but I bet some ginger would be really good in the sauce.
Enjoy!
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