Cold Asian Pasta

Sunday, January 23, 2011

Last summer when I was living in Colorado, my sister’s sister-in-law came for a visit with her kids and made this great Asian pasta that I’ve been meaning to try.  I don’t have a recipe for it, but generally know the idea so Tyler and I, in keeping with our January mean plan, did our best to re-create it.  And I said I would share, so here’s how it goes…


What you need:

  • 1 bag frozen stir fry vegetables
  • 1 large chicken breast
  • 1/2 c. reduced fat crunchy peanut butter
  • 1-2 Tbls. soy sauce
  • 1 box spaghetti or linguini

For the peanut sauce, combine the crunchy PB {you can substitute creamy, we just enjoy the crunch} and the soy sauce and microwave until it’s a smooth, thick sauce. {I had to add a bit of water since the reduced fat has less oil in it and it started to cook in the microwave instead of melt.}

For the stir fry, cube the chicken breast and cook it in a deep sauce pan until tender {we added a touch of teriyaki marinade for flavor}.  Add the stir fry and cook until done.  Simultaneously cook the pasta and drain.

Combine the peanut sauce and the pasta until the noodles are well coated.  Then stir in the chicken and vegetables and you’re done!  You can eat it warm or stick it in the fridge for a half hour until it’s nice and cold. {We went for the cold…}  And it makes a ton, so you’ll have plenty for lunches and leftovers.


This is super good, sorta healthy, and very simple.  Enjoy!

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