Chicken and Vegetable Fettucine with Hot Peanut Sauce

posted by Sue Freeman 07-21-98 7:03 PM

Chicken and Vegetable Fettucine with Hot Peanut Sauce

1 1/2 lbs chicken breast chopped in bite sized pieces
1/2 cup each Broccoli, carrots and red onion , chopped
3/4 cup peanut butter
1 1/2 tsp garlic
1 Tbsp red pepper flakes
2 Tbsp chopped onion
1 tbsp brown sugar
1/4 cup lemon juice
3 Tbsp soy sauce
1 1/2 cups chicken broth
veggie oil
1 lb fettucine, cooked al dente and kept warm

In food processor, blend together peanut butter, garlic, onion, red pepper flakes, brown sugar, lemon juice, soy sauce and 1/4 cups chicken broth. You want the consistency of runny mashed potatoes. You want it run off the spoon but not flow off quickly. If it is too runny it will be even more runny when heated and you will have a runny sauce. You want a sauce that will stick to the pasta. Heat over moderately low heat and add in remaining chicken stock . Keep warm but take off the heat.

In a frying pan saute chicken in veggie oil. You don't want it browned but done. Add in veggies and saute til veggies are the desired doneness. Some like them softer than others do so it is just according to your degree of doneness. Add hot peanut sauce and toss .

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