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Pasta with Grilled Chicken and Peanut Sauce Recipe

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This recipe for Pasta with Grilled Chicken and Peanut Sauce, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, September 30, 2006



1 c. chunky peanut butter
1 c. lite coconut milk
1/4 c. dry sherry or chicken broth
3 cloves garlic, minced
1/4 tsp. salt
1/2 c. soy sauce
1/3C brown sugar, packed
6 dashes tobasco
1/2 tsp red pepper flakes


1 small red pepper
1 small yellow pepper
1 sm. cucumber
1 c. asparagus pieces
1/2 c. gn. onion, chpd
4 Chicken breasts
2 tsp. olive oil
3/4 lb. pasta
1/4 c. peanuts, chpd
2 T fresh parsley, chpd

In med. saucepan , combine all sauce ingredients. Stir and cook over med. heat until smooth.

Cut pepper and cucumber into matchsticks; set aside in lg. bowl. Blanch asparagus in boiling water until tender - about 2 min. Drain and rinse immediately with cold water. Add asparagus and onion to other veggies.

Brush chicken with olive oil. Grill and brush with sauce during cooking.

Meanwhile, cook pasta and drain. Add veggies pour sauce over and toss to combine. Slice breasts into thin strips. Divide pasta on to plates. Top with chicken, sprinkle with peanuts and parsley.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I make this an easy dinner by just cubing the chicken and sauteing it with the peppers. I leave out the asparagus and use what ever is on hand.
The sauce makes a lot so I freeze 1/2 to use the next time




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