Got this one from Bree as well. Delish!
I added Green Beans to the recipe, if you add a veggie we suggest doubling the sauce.
I don't think this is too spicy, so if you're worried, you should be fine. I was out of crushed pepper, substituted with Cayenne (essentially the same thing, just ground instead, I believe), I let my hand get a little heavy on the cayenne, Ryan said it was on the verge of being to hot... so next time, I will do as I am told in the recipe. If you're nervous about spice, just half it.
1 cup Oriental Sesame Salad Dressing (used Newman's Own sesame ginger, lite)
1 pound boneless, skinless chicken breast halves, cut into strips
2 tablespoons each chunky peanut butter and honey (I have two huge jugs of pb, creamy, so I added some peanuts to add some crunch)
1/2 teaspoon crushed red pepper
8 oz thin spaghetti, cooked and drained
3/4 cup each shredded carrot and sliced green onions
1/4 cup chopped cilantro
Green Beans or veggie of your choice
Pour 1/3 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Drain, discard dressing.
Mix remaining 2/3 cup dressing, peanut butter, honey and pepper; set aside.
cook chicken in large skillet on medium-high heat about 8 minutes or until chicken is cooked through. Mix chicken, spaghetti, carrot, onion and cilantro in a large bowl. (i was lazy and used the large skillet I used to make the chicken) Add peanut butter mixture; toss to coat. Serve Immediately.
note: I cooked my chicken with onion and garlic, sprinkled chicken with salt and pepper.
FOR THE GREEN BEANS
As I said above, I decided to add veggies, can't remember what Bree added when she made hers, but I like to pretend like I am eating healthier when I add Veggies :)
So, I bought fresh green beans from Costco.
Heat oil in skillet, with some garlic, salt and pepper.
Used some lemon pepper seasoning, added beans and cook until desired doneness.
I just topped the noodles with the beans and tossed together.
ENJOY!
No comments:
Post a Comment