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Asian Bow Tie Chicken Pasta Recipe

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This recipe for Asian Bow Tie Chicken Pasta is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 garlic cloves, minced
1 fresh ginger root (between the size of a grape and walnut), minced or 1 to 2 teaspoons powdered ginger
1/2 to 1 bag of julienne cut carrots
Sesame oil
Bangkok peanut ginger sauce (it adds a kick so if you want mild use about half, if not use it all)
3 to 4 tablespoons of smooth peanut butter, preferably Jiff
1/2 to 3/4 cup chicken stock
1 tablespoon butter
1 cup salted peanuts, chopped
bean sprouts
1/2 bunch of fresh cilantro, chopped
1 pound bag of bow tie pasta
Roast chicken
Directions:
Directions:
Sauté garlic and ginger in about 1 tablespoon of butter on a low heat for about 15 minutes. It makes the garlic sweeter but if you like spicy you don't have to sauté it that long. And if you use the powder, add that when you add the peanut sauce.

While that is cooking, chop up the cilantro, peanuts, pull the chicken of the bone and start the water boiling for the pasta.

After the garlic is done, add in the chicken stock and once it’s heated, add the peanut sauce and carrots. Let mixture get hot and add in the peanut butter. Once the peanut butter is melted, add the chicken.

When the pasta is done, toss in the sesame oil and cilantro (save some for the top), add the sauce, half the peanuts, and toss together.

Garnish with remaining peanuts and cilantro, and if you like, top it off with bean sprouts.

 

 

 

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