My friend introduced this unique pasta dish to me when I was visiting her in California a few years back. I sort of forgot about it until my sister-in-law was visiting and is allergic to tomatoes, thus no tomato sauce for her. This recipe was adapted from Everyday with Rachel Ray.
Ingredients:
1 lb whole grain gluten-free spaghetti
1/3 cup smooth peanut butter
2 tbsp honey
1/4 cup warm water
1/4 cup gluten-free soy sauce
juice of 2 limes
1 tsp hot pepper sauce
1 clove of garlic, grated
3 tbsp of olive oil/vegetable oil
2 cup of chicken, diced
1 cup of spinach (optional)
1/3 cup carrots, shredded
4 green onions or broccoli, chopped
1/4 cup peanuts, chopped
2 tbsp cilantro, chopped
1. Cut chicken breasts into bite-size pieces and bake or fry.
2. Bring large pot to a boil, salt it, and add pasta. Once fully cooked, drain, rinse, and set aside.
3. In a large bowl, whisk peanut butter, honey, and 1/4 cup warm water. Whisk in hot sauce, lime juice, soy sauce, and garlic. Pour in oil in a steady stream, whisking to combine.
4. Add reserved noodles to sauce, and toss to coat.
5. Place noodles in 4 shallow bowls. Top with chicken, grated carrots, green vegetables, peanuts, and cilantro.
