Thai Peanut Pasta

We tried a new recipe tonight at the Jones home. And we LOVE it! Keith has declared it a "top pick" and would like to add it to the regular rotation.

Doesn't it look delish in that beautiful green bowl and those fab spoons? Great wedding gift from Ashley, Brent and Elizabeth! :)

It's Spaghetti with Chicken and Thai Peanut Sauce. I got it from MyRecipes.com. Sign up for their daily emails, it will have you drooling on your keyboard!

Anyway, we made modifications to the recipe as we cooked, so I've posted the recipe with our revisions included:

Thai Peanut Pasta

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Ingredients

• 3 tablespoons, plus 2 teaspoons soy sauce
• 2 tablespoons, plus 2 teaspoons lime juice (from about 2 limes)
• 1 tablespoon cooking oil, plus 1 tablespoon more
  
• 4 cloves garlic, minced (I used the jarred minced kind)
  
• 3/4 teaspoon ground ginger
• 3 boneless, skinless chicken breasts (about 1 pound in all), chopped into bite-sized pieces
• 1/2 cup chunky peanut butter
  
• 1 cup canned low-sodium chicken broth
  
• 1 tablespoon sugar
• 1 tablespoon honey
  
• 1/2 teaspoon salt
• 1/4 teaspoon dried red-pepper flakes
• 3/4 pound spaghetti
• 3 scallions including green tops, chopped
• 1/3 cup chopped peanuts
  

Preparation

1. In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.

2. Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 2 teaspoons soy sauce and 2 teaspoons lime juice, the honey, the peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth. Keep over low heat until rest of meal is ready.

3. Heat the remaining 1 tablespoon oil in a skillet. Cook the chicken. Drain on paper towels and add to the peanut sauce that's sitting there.

4. In the same skillet, don't wipe it out, add the chopped green onions and chopped peanuts and saute over low heat for just a bit. Add to the chicken and sauce mixture.

4. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions.

We had nice salad with the pasta. Just a bag of "veggie lovers" lettuce, crispy wonton salad toppers, cherub tomoatoes, and Naturally Fresh ginger dressing. It's our fave!

If you like peanut flavor, you'd love this meal. Enjoy!