"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peanut Spaghetti with Chicken & Vegetables Recipe

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This recipe for Peanut Spaghetti with Chicken & Vegetables, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russell & Laura VanVlack
Added: Monday, May 18, 2009


8 oz spaghetti noodles, broken
3 T olive oil, divided
2 sliced green onions
1 medium red pepper
1/2 cup peanut butter (creamy or chunky)
4 boneless, skinless chicken breasts, cut in 1/2" wide strips
1/4 lb Chinese pea pods
3 T soy sauce
2 T white vinegar
1 T sugar
1/2 tsp crushed red pepper
8 oz can water chestnuts
3/4 cup water

Prepare spaghetti as directed on package. While spaghetti is cooking, heat 2 T olive oil in dutch oven and cook chicken with green onions for about 5 minutes or until chicken is light brown. Remove chicken mixture with slotted spoon. Place in bowl and keep warm. Add 1 T olive oil to dutch oven and cook red pepper, water chestnuts and pea pods until tender. Remove when done. Place in bowl with chicken. Stir peanut butter, soy sauce, vinegar, sugar, crushed red pepper and water in dutch oven until blended. Return chicken and cooked pepper from bowl into dutch oven. Add spaghetti and gently mix over medium-high heat until re-warmed. Serves 4-6.




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