I love simple. Simple is good. Especially when my days are long and I find my family cruising through the kitchen wondering what’s for dinner.
You’d think I’d have everyone trained by now. But no, I’m a control freak. Yes I am. I’ll admit it. I MUST make dinner in my house.
Ranger Craig is a sweetheart and offers to cook dinner. But then we’d end up with some sort of baked chicken with a can of tomatoes poured over the top for a sauce. Ranger Craig likes sauce.
It’s a weird obsession, I know. However, I’m not at all obsessed about other home chores like… lets say… the laundry.
Did I mention simple? That’s what I love about this dish. Simple, fresh Thai flavors that makes my taste buds do the happy dance.
And the beauty of this dish is you can eat it warm or cold. A plus for the Bennett Crew.
I often find them sitting at the dinner table waiting patiently while I snap pictures of their dinner. They politely indulge me… but in turn they get food! 🙂
Thai Chicken Pasta
Adapted from multiple sources
1 lb whole grain or brown rice pasta
¼ cup creamy peanut butter
2 tablespoons honey
¼ cup Tamari (dark soy sauce)
Juice of 2 limes, about ¼ cup
1-2 teaspoons Thai Kitchen sweet red chili sauce
1 clove garlic, minced
1 tablespoon chopped fresh basil
3 tablespoons good quality olive oil
2 cups packed fresh spinach leaves, coarsely chopped (or
1/3 cup shredded carrots, or Julienne
¼ cup sliced scallions
¼ -1/3 cup chopped peanuts (optional)
¼ cup chopped fresh cilantro
2 – 3 cups cooked chicken, sliced or chopped
Salt and pepper to taste
Prepare the pasta according to package directions.
While the pasta is cooking, whisk together the peanut butter, honey, Tamari, lime juice, chili sauce, garlic, fresh chopped basil and
When the pasta is done, drain the pasta and then toss with the spinach, carrots and scallions.
Toss with the sauce and then pour into a large bowl.
Top with the sliced/diced chicken, then sprinkle the cilantro on top, followed by the peanuts.
Enjoy warm or room temp. This pasta is even delicious chilled.