When I spent a semester in Italy, surrounded by yummy pastas, pizzas and desserts, the one food I missed so much was peanut butter. My parents mailed jars of peanut butter to me while I was there and it reminded me so much of home.
Luckily, I married a man who also has a love for peanut butter, maybe even more than me! We love making quick PB&J sandwiches for lunch, peanut butter with apple slices and spoonfulls of peanut butter for mini snacks. So when I found a recipe that included pasta and peanut butter, I thought I should give it a try. I'm so happy I did because it is one of our favorite dinners. And it's so quick and easy. The hardest part about the dish is cooking the chicken. Other than that, it's as simple as dicing up some veggies and boiling some water for pasta.
Thai Peanut Butter Pasta
You can really change around this recipe with more veggies that you like, more or less peanut butter or a different type of meat, depending on your tastes. I love the creamy peanut buttery dressing, the fresh flavor from the cilantro, the crispness and color of the red bell pepper and the crunch from the dry roasted peanuts.
1 1/4 cups Asian sesame dressing
1/2 cup peanut butter
1 pound cooked spaghetti
1 red bell pepper, diced
1 cup bean sprouts
1 bunch of green onions, sliced
1 bunch fresh cilantro, chopped
chicken, cooked and chopped
dry roasted peanuts
Directions:
Whisk together sesame dressing and peanut butter until smooth.
While the pasta cooks, chop and dice bell pepper, onions and cilantro and place in a large bowl. Add bean sprouts to the bowl.
Once pasta is cooked al dente, drain and place in bowl with veggies. Mix all ingredients and add dressing and peanut butter mixture to the pasta. Mix well. Top with cooked and chopped chicken and peanuts. Dish up and enjoy.
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