Peanut Chicken Pasta
One of our all-time favorite recipes from the Desperation Dinners cookbook (1997).
Note- it wasn't until I'd written this post that I realized I'd already published this recipe as a dip. Another sign of how much I love this.
Serves 4
For the pasta
12 oz. uncooked spaghetti
12 oz. to 1 lb. grilled or roasted chicken breast (I poach frozen chicken breasts in the Instant Pot for quick prep)
1 medium red bell pepper (about 1 cup chopped)
4 green onions (about ½ cup chopped)
1 cup Easy Blender Peanut Sauce (recipe below)
Finely chopped unsalted peanuts (optional garnish)
Cook the pasta
Break the spaghetti in half if you like. Cook it in 2½ quarts of boiling unsalted water for 7–9 minutes, until tender.
Cut the cooked chicken into bite‑sized pieces and place in a large bowl.
Seed and chop the red bell pepper into bite‑sized pieces; add to the bowl.
Slice the green onions into ¼‑inch pieces, using both the whites and enough green tops to make ½ cup; add to the bowl.
Put the prepared peanut sauce in a microwave‑safe dish and heat for 1–2 minutes, until warmed through.
Drain the spaghetti and add it to the bowl with the chicken and vegetables.
Pour the warm peanut sauce over the top and toss until the pasta is fully coated.
Easy Blender Peanut Sauce
2 tbsp peanut or vegetable oil
4 cloves fresh garlic
4 tsp chopped fresh ginger
Juice of ½ lemon
1 tbsp red wine vinegar
½ cup creamy peanut butter
1 tbsp onion powder
¼ cup water
1 tbsp sesame oil
¼ cup ketchup
½ tsp crushed red pepper (or to taste)- I omit this
¼ cup reduced‑sodium soy sauce
¼ cup brown sugar
Instructions
Smash each clove under the flat side of a knife to loosen the peel. Drop the cloves one at a time into a running blender to chop them finely.
Add all remaining ingredients to the blender: lemon juice, peanut butter, water, ketchup, soy sauce, brown sugar, oils, ginger, vinegar, onion powder, and crushed red pepper.
Pulse on high for about 5 seconds, scrape down the sides, then pulse 3–4 more times until smooth.
Use immediately or refrigerate in an airtight, microwave‑safe container for up to 1 week.
