Now that Fall is here, I’ve been cooking again. I found this basic recipe in Good Housekeeping magazine, and doctored it up a bit. Everyone liked it – Emma even took leftovers of it to school for her lunch. (And her friends asked for copies of the recipe.)
1 lb. spaghetti or linguine
1 clove garlic, thinly sliced ( I use garlic from a jar. Saves time.)
4 med. skinless, boneless chicken breast halves
1/4 c. rice vinegar
1/4 c. soy sauce
1/3 c. smooth peanut butter
3 Tbsp. water
2 tsp. grated fresh ginger
1/2 cucumber, peeled and thinly sliced
1 bag shredded carrots
1 medium red pepper, thinly sliced
lots of cilantro
1. Boil water. Cook pasta according to directions. Rinse and drain pasta.
2. Meanwhile, in a 12-inch skillet, heat garlic and 1 inch of a water to boiling on high. Add chicken, reduce heat to medium-low and cook chicken for 13-14 minutes (until it’s not pink. Pink is bad for chicken.) Remove chicken from skillet and place in a bowl of ice water for 5 minutes. Throw out the icky water. With hands, shred chicken.
3. While chicken and pasta are cooking, in a large bowl whisk vinegar, soy sauce, peanut butter, water and ginger until smooth.
4. To bowl with peanut sauce, add pasta, shredded chicken, cucumber, carrots and pepper; toss to coat. To serve, garnish with lots of cilantro.
The last time I made this, I added some steamed broccoli to it as well, as both David and Margaret are eating broccoli these days, and request it early every day. I do not know why – it totally came out of the blue.