Made this last night from a recipe in Cooking Light called 'Sesame Chicken and Noodles'. It was awesome! I basically, tho, only followed the sauce recipe. The sauce couldn't be easier/quicker. Their recipe serves 4.
Grilled Chicken over Asian-Inspired Pasta
8 oz. uncooked spaghetti (I used Soba noodles)
Sauce:
1/2 cup lower sodium chicken broth
1/4 cup natural-style peanut butter
1 T. sesame seeds (I omitted)
1 T. brown sugar (I used a bit more)
2 T. rice vinegar
2 T. low sodium soy sauce
1 T. fresh lime juice
1/2 tsp hot pepper sauce
Grilled Chicken (I marinated chicken pieces in a mixture of olive oil, stone ground mustard, brown sugar, and cider vinegar. Then grilled. Then cut chicken pieces into strips and fanned out over pasta).
Cook pasta according to package instructions. Reserve 2 T. of cooking liquid when draining.
Combine all sauce ingredients in a large pan/skillet and heat over med. heat, mixing well. Once heated and well blended – add cooked noodles and mix well. If needed, add reserved 2 T. of cooking liquid.
Adapted from: Cooking Light, Jan/Feb 2007
Grilled Chicken over Asian-Inspired Pasta
8 oz. uncooked spaghetti (I used Soba noodles)
Sauce:
1/2 cup lower sodium chicken broth
1/4 cup natural-style peanut butter
1 T. sesame seeds (I omitted)
1 T. brown sugar (I used a bit more)
2 T. rice vinegar
2 T. low sodium soy sauce
1 T. fresh lime juice
1/2 tsp hot pepper sauce
Grilled Chicken (I marinated chicken pieces in a mixture of olive oil, stone ground mustard, brown sugar, and cider vinegar. Then grilled. Then cut chicken pieces into strips and fanned out over pasta).
Cook pasta according to package instructions. Reserve 2 T. of cooking liquid when draining.
Combine all sauce ingredients in a large pan/skillet and heat over med. heat, mixing well. Once heated and well blended – add cooked noodles and mix well. If needed, add reserved 2 T. of cooking liquid.
Adapted from: Cooking Light, Jan/Feb 2007