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Adapted from a recipe by Ina Garten. Makes 8 servings.
- 1/2 rotisserie chicken
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup peanut butter
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- Dash sriracha, optional
- 2 tablespoons dark sesame oil
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- 1 pound spaghetti
- 1 cup red bell pepper, julienned
- 1 cup yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
1. Remove the skin from the chicken and pull the chicken from the bones. Chop meat into small pieces, and set aside.
2. Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, optional sriracha, sesame oil, cayenne and black pepper. Puree the sauce.
3. Bring a large pot of water to a boil, and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the chicken and 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
Per serving: 640 calories; 36 g fat; 15g saturated fat; 27 mg cholesterol; 22 g protein; 11 g carbohydrate; 13 g sugar; 4 g fiber; 1,037 mg sodium; 59 mg calcium
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Source by twincities.com
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