Peanut Chicken Pasta

16 oz angel hair noodles, cooked according to instructions on package
1 lb boneless skinless chicken breast (16 pts)
1 medium red bell pepper (1cup chopped) (0 pts)
4 scallions, chopped (1/2 cup) (0 pts)
Yoshida Sauce (available at Smith’s or Costco’s)
1 cup Easy Blender Peanut Sauce (recipe follows)
Marinate chicken breasts in Yoshida Sauce for at least 4 hours. Grill chicken being careful not to over cook. After turning chicken baste cooked side with some of peanut sauce. Cut the chicken into strips about ½ X 2 inches. (If you are pressed for time purchase ready cooked chicken from the deli and slice or chicken strips from the meat case.)
Place meat, scallions, and pepper on to a platter, add cooked hot pasta and drizzle peanut sauce over all. Toss well until pasta is coated with sauce.

Serves 8-10


Easy Blender Peanut Butter Sauce
4 cloves fresh garlic (0 pts)
1/2 cup creamy peanut butter (32 pts)
¼ cup catsup (0 pts)
¼ cup brown sugar (4 pts)
4 teaspoons fresh bottled ground ginger (0 pts)
1 tablespoon onion powder
½ teaspoon crushed red pepper (or to taste)
Juice from ½ lemon (2-3 T)
¼ cup water
¼ cup Soy sauce (0 pts)
2 tablespoons peanut oil
1 Tablespoon red wine vinegar (0 pts)
1 Tablespoon Sesame oil
Gather all of the ingredients and place them on the counter beside the blender. Drop peeled garlic one at a time on to moving blender blades. Add each ingredient into blender and pulse at high speed just until combined, about 5 seconds. Scrap down sides and pulse again 4-5 times. Store in refrigerator until ready to use. For use: heat in microwave for 1-2 minutes or until heated through.
Favorite Recipe From: Valene Cook