Peanut Butter Pasta With Chicken
Combine these three words - peanut butter and pasta - and you'll be the most popular chef on the block.
- ½ (16-oz) box tri-color spiral pasta (rotini or fusilli)
- 1 cup packaged shredded carrots
- 1 rotisserie chicken, breast meat diced (about 2 cups)
- ½ cup peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar or mild white vinegar
- 2 tabsp bottled or fresh lime juice
- 1 tbsp bottled minced ginger
- ⅛ tsp cayenne pepper
In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out ¾ cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.
Submit!
