Spicy Asian Peanut Pasta - From
Anne Kivisto - Thank you Anne!
(Note:
this recipe calls for soy sauce, but Anne says it it optional!)
8 oz. ( 4 cups ) pasta
I use whatever I have on hand - linguini, spaghetti, penne pasta, corkscrew,
whatever!
Dressing:
1/4 cup light coconut milk
(I have substituted chicken broth, works fine )
2 tbsp. finely chopped fresh cilantro
3 tbsp. creamy peanut butter
2 tbsp. soy sauce ( I allow in cooked foods when the amount is
under 1/4 cup - can eliminate)
1 tbsp. chili puree with garlic
2 tsp. finely chopped gingerroot
1 tsp. finely chopped fresh garlic
1/4 cup boiling water
Vegetables:
2 cups broccoli flowerets
1 cup carrot, julienned
1/2 cup sliced green onions
1 cup red pepper, julienned ( we allow, you can eliminate)
- Like any stir fry, I pretty much use whatever vegetables I
have on hand!
Optional:
1 1/2 cups diced cooked chicken
* Cook pasta according to package directions; drain, keep warm.
* In medium bowl stir together all dressing ingredients, adding boiling water last and stirring until well blended. Set aside.
* In wok or skillet stir fry broccoli, carrots, pepper and onion until broccoli is cooked. Add meat, if using, heat through.
* In large bowl combine warm pasta, vegetables and dressing, toss
well to coat.