Satay Chicken Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was originally a Pampered Chef recipe, but I've altered somewhat because I don't use a lot of prepared foods. Has a Thai flair but obviously not traditionally a Thai recipe. Ingredients:
8 oz bowtie pasta, uncooked |
1 cup lite asian vinaigrette salad dressing (i like sesame dressings) |
1 inch fresh ginger root, finely grated |
2 cloves garlic, minced |
1/4 tsp cayenne pepper |
2 tbsp peanut butter |
2 medium carrots, julienned |
1 red bell pepper, cut in strips |
1/2 cup dry-roasted peanuts, chopped |
1 cup fresh basil, julienned |
2-3 tbs peanut oil, or canola, or olive... |
3 cups chicken, diced (about 1 lb) |
1 clove garlic, minced |
1 tbsp ginger, finely grated |
garnish (suggest basil leaves or decoratively cut carrots and peppers) |
Directions:
1. Cook pasta according to package directions and taste. Drain, rince, set aside.
2. In small deep bowl, combine salad dressing, garlic, ginger, and peanut butter and vigorously whisk till combined.
3. Heat oil in wok to med-high. Add chicken and stir fry quickly for 2-3 minutes. Add ginger and garlic, stir fry 2 more minutes, till chicken is done.
4. In large bowl combine pasta, chicken, carrots, peppers, basil, peanuts and dressing. Toss well.
5. Garnish with basil leaves.
6. Serve immediately.
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