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Pasta, Summer Veggies and Peanut Sauce

When I was planning my dinners for the week, last weekend, I unearthed a recipe from my cupboard-o-recipes that I hadn’t made in quite awhile. In fact, I had forgotten all about it and how yummy and easy to prepare it is. So tonight I made it for dinner and vowed never to misplace it again.


2 chicken breasts
1 tablespoon olive oil
Pasta (we use bow-ties just because they’re Ben’s favorite, any pasta will do)
One large carrot, julienned
Cup of broccoli florets
Cup of sugar snap peas (trimmed)
2 scallions, sliced
1/2 cup smooth peanut butter
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 clove of garlic, pressed
Red pepper (to taste)
1/3 cup hot water


Cut chicken into cubes and saute over med-high heat in olive oil until not pink in the center. Cook pasta in large pot of boiling, salted water until it is almost done. Add carrot, peas and broccoli to boiling water and continue to boil 3 more minutes. Drain pasta and veggies and rinse with cold water. Combine peanut butter, soy sauce, rice vinegar, garlic, red pepper and hot water in a small sauce pan. Cook on medium heat while whisking until smooth and warm. Combine chicken, pasta and veggies and peanut sauce in a large mixing bowl and toss to coat. Serve on plates and garnish with sliced scallions.

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