Prep 20 mins
Cook 10 mins
I was visiting my married daughter in Pittsburgh and copied it from a television chef's PBS cooking show. You can also use this as a sauce for Satay Chicken. You could probably add 1 or 2 grilled chicken breasts, diced or steamed shrimp to the salad to make it a complete meal.
- 3⁄4 cup peanut butter, not reduced fat
- 1 (4 ounce) canchopped green chilies
- 1 scallion, chopped,include green part
- 1 inch gingerroot, peeled and smashed
- 2 cloves garlic, peeled and smashed
- 1 lime, juice of
- 1 cup chicken broth, i use fat free
- 1 lb pasta, i use gemelli
- 2 cups of chopped vegetables, i use beann sprouts,snow peas,grated carrots and minced red onions and a seeded diced cucumber
- Cook pasta until al dente, drain and rinse.
- Put all ingredients except chicken broth in blender jar.
- Pulse until well mixed.
- Pour in chicken broth slowly with blender until mixed in and smooth.
- The sauce will look very thin, but it works.
- Place pasta and vegetables in a large bowl.
- Toss together, then add sauce and toss well.
- Refrigerate at least 4 hours.
I was a bit torn between giving this recipe a 3 or a 4 star review. I've gone with 3 stars for the following reasons. (1) The pasta to sauce ratio. There was simply not enough sauce for 1 pound of pasta. (2) The sauce in itself was a bit bland for our tastes. I needed to add more garlic and ginger, in addition to Fish Sauce and minced red chili pepper. (3) To make it more a complete meal I added 2 grilled chicken breasts (diced) as suggested, but it was not enough, the chicken was lost in the pasta. The recipe in itself is good, but not outstanding. There are two ways to fix this, either double the amount of sauce and chicken or cut the amount of pasta to half to allow for 4 servings instead of 8-10. I am going to make this recipe again using half the amount of pasta asked and if all goes well I will change my review.