This past week I’ve been in a major time crunch as we were hosting a BIG EVENT. So, the first thing that fell by the wayside was our dinners. I just didn’t have the energy or time to deal. I was desperate for a dish that I could make quickly and leave for the kids and a sitter for when they got home.
While I’d admitted that I’m not a huge fan of serving pasta for dinner (because I have my suspicions that at least one of my kids might default to pasta for school lunch every day) this Asian Chicken Pasta dish is quite tasty, very easy and definitely filling.
The bold ginger and soy flavors make it reminiscent of Pad Thai dish and, although it uses some salad dressing, it tastes like it comes out of a five star restaurant.
So, whether you’re in a bind or not, this is a MUST TRY!
Asian Chicken Pasta
taken and tweaked a bit from the infamous Domestic Chicky
- 1 bag of frozen broccoli florets
- 1 pound boneless skinless chicken breast, cut into small cubes
- 2 tablespoons sesame oil
- one box of pasta of your choice (I used thin angel hair spaghetti)
- 1/2 cup Asian Toasted Sesame Dressing (there are many different brands- I used Auntie Anne’s organic)
- 1/4 cup peanut butter (your choice again but, I used crunchy)
- 1 teaspoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha (optional)
- Put pasta in a large pot of salted boiling water. Add broccoli about 2 minutes before draining.
- Saute chicken cubes in oil on heated skillet. Mix sauce together in a small bowl and add to chicken when it’s cooked through.
- Combine pasta, broccoli and chicken, stirring until heated throughout.