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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving. Ingredients:
2 teaspoons peanut oil |
1 1/2 teaspoons dried crushed red pepper flakes |
4 scallions, chopped |
2 tablespoons dark brown sugar |
4 tablespoons rice wine vinegar |
1 teaspoon sesame oil |
3 tablespoons soy sauce |
1 teaspoon ginger |
1 clove garlic, pressed |
1 cup chunky peanut butter |
1 cup chicken broth |
1 lb of cooked egg fettuccine pasta |
1/2-1 cup toasted peanuts |
chopped scallion |
1 medium cucumber, seeded and thinly sliced |
1 sweet red pepper, thin strips |
1/4 cup shredded coconut |
Directions:
1. Heat oil and add red pepper flakes.
2. Cook over low for a minute or two.
3. Add the 4 chopped scallions and saute for a minute.
4. Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
5. Return pan to low heat and add peanut butter a bit at a time.
6. Stirring constantly add chicken broth until hot.
7. Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
8. Sprinkle with toasted peanuts and scallions.
9. Place cucumber slices and red pepper strips around pasta.
10. Sprinkle with coconut if desired.
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