Prep 15 mins
Cook 10 mins
No stir-frying or time consuming sauces to make on this recipe. Just heat, mix and serve. You may substitute one 8 ounce package frozen pea pods or one 8 ounce can drained pineapple chunks if you like.
- 6 ounces dry fettuccine or 6 ounces linguine
- 2 cups fresh pea pods
- 1 cup cooked turkey or 1 cup chicken strips
- 1 cup coarsely chopped fresh pineapple
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon lime juice or 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1⁄4 teaspoon crushed red pepper flakes
- Cook pasta according to package directions.
- Meanwhile, halve fresh pea pods diagonally. Place pea pods and turkey in a large colander. Pour hot cooking liquid from pasta over pea pods and turkey; drain well. Return pasta, pea pods, and turkey to the hot saucepan. Add pineapple.
- Meanwhile, for sauce: In a small saucepan, stir chicken broth into peanut butter. Cook and stir with a whisk until peanut butter is melted.
- Stir in soy sauce, lime juice, garlic, and crushed red pepper; heat through.
- Pour the sauce over pasta mixture; stir gently to coat.
Very, very yummy. :) I just love the peanut sauce! Wouldn't change a thing. Highly recommended.
I liked the ease of preparation and the fact that four of the five food groups were present. How great is that? I made it with the idea that my husband would like it since it didn't seem like it would be very strong. However, he didn't like it and it was too weak for me. So this is a great dish if you want to hold down your calories and sodium content, but not very robust for people who are used to Asian food.