A favorite ingredient often can be used in many ways.
In this dish from the July-August issue of Health magazine, peanut butter is used in the sauce, which is part of a quick summer recipe. Combined with ginger and hoisin sauce it offers an elegant but nutritious option.
The recipe by Marge Perry is one of several in a feature on making "a meal in minutes."
Peanut Noodles With Chicken
8 ounces fettucine
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups thinly sliced red bell pepper
1 teaspoon dark sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2/3 cup water
1/3 cup natural-style peanut butter
1/3 cup hoisin sauce
1 tablespoon seasoned rice wine vinegar
1/2 teaspoon Asian chili sauce
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes.
Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water, peanut butter, hoisin sauce, vinegar and chili sauce. Cook 1 minute or until thoroughly heated, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.
Makes 4 servings.
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