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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This sauce is traditionally used with chicken, but it's fantastic over noodles. Ingredients:
1 lb egg noodles |
1 (14 1/2 ounce) can diced tomatoes |
1 garlic clove, crushed |
1 small onion, diced |
1 chili pepper, seeded and diced (leave the seeds in if you like it extra hot.) |
1 (6 ounce) can tomato paste |
1/2 cup chicken broth |
1/2 cup peanut butter (please use extra chunky!) |
2 tablespoons vegetable oil |
1 bay leaf |
1 teaspoon thyme |
salt and pepper, to taste |
Directions:
1. Cook egg noodles according to package directions.
2. Meanwhile, saute the garlic, onion, and pepper in the oil until the onion is translucent, then add the diced tomatoes. Stir in tomato paste and add 1/2 cup chicken broth, along with the bay leaf, thyme, and salt and pepper.
3. Add peanut butter and stir till smooth (add more chicken broth, if necessary).Simmer for 15 minutes. Remove bay leaf and serve over cooked and drained egg noodles.
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