Chicken and Pasta in Peanut Sauce

Chicken and Pasta in Peanut Sauce

Red sweet peppers and Broccolini (a trademarked name for baby broccoli) add color and texture to this simple chicken and pasta recipe. Peanut sauce gives this dish a unique flavor, providing it with an Asian quality. And, using bottled peanut sauce in this recipe reduces the preparation time to about 20 minutes

Ingredients

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)

Method

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.

Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper.

In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board.

Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.