Happy Friday all…just a quick post (with recipe!) to tell you that the random chosen winner of the Harry and David Gift Basket was Stephanie who wrote: “I’m going to have to go with probably the most common answer – Cadbury creme eggs. Oh and Reese’s eggs.” She has already been notified and I give a heartfelt congrats to her. If you didn’t win you never know what will be given away next on here so you could always have a chance. 🙂
This isn’t a peanut butter cup recipe but it does have peanut butter in it and it’s a great throw together weeknight meal. You can use any pasta shape you want but penne was all I had at the time. If you are vegetarian you can easily leave out the chicken.
Kitchen Sink Thai Penne Pasta
4 TBSP lime juice
3 TBSP Agave nectar (you can use honey…if do add an extra TBSP)
2 TBSP chili garlic sauce (if you like it less spicy than use way less than this)
2 TBSP grated fresh ginger
1 TBSP minced garlic
1⁄2 cup peanut butter
1⁄4 tsp. sea salt
1⁄4 cup roasted unsalted peanuts, chopped
2 carrots, julienned
¼ cup diced onion
½ cup portabella mushrooms, sliced
2 cups snow peas
6 ounces penne pasta (if I had angel hair I would have gone with that)
8 ounces chicken breast, cooked and chopped
Bring a pot of water to a boil for the vegetables and add salt.
Sauté mushrooms and onion in a little olive oil until onions are translucent.
Add carrots and peas to boiling water and cook 4–5 minutes.
Remove veggies and boil water again, this time for pasta. Cook until al dente. Reserve ½ cup pasta water.
Combine peanut butter, lime juice, agave nectar, chili garlic sauce, ginger and garlic in a large sauce pan and heat on low.
Add drained vegetables, chicken, and noodles in pot and mix all together. If you want a thinner sauce, add some of the reserved pasta water.
Top with roasted peanuts and serve. This one works hot or cold or room temperature.