It was great...The kids loved it. Was not sure if they would like it with the peanuts and the peanut butter on pasta but it is a keeper. Again I made too much, I could have cut my pasta in half and still would have had leftover for lunch. I feed 5 people and my husband loves leftovers for his lunch.
Recipe:
Cook a 1/2 to one box of pasta, I used spaghetti
Dressing: 1/2 cup of Asian dressing, I used Kraft Light Asian Toasted Sesame, 2 tbsp rice vinegar, 2 tbsp peanut butter, chili peppers, and chicken broth to thin it a little, mix well.
Shred about 1-2 cups cooked chicken,
Saute 3 carrots peeled and cut in thin rounds and 1 red bell pepper julienne, with a little olive oil a dash of salt and a dash of natural sugar. Cook till just tender and still crisp. The sugar helps keep the carrots sweet.
Mix all together, add 1 cup peanuts, pour dressing over hot pasta, may need a little chicken broth and some olive oil to help mix. Can be served hot or at room temp.
I think snap peas and or edamane would be great in this too. This dish could also be taken to a potluck. Use veggie broth and no chicken and you have a great vegetarian meal.
-The wicked cook
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