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Tuesday, July 13, 2010

Tempt my Tummy Tuesday: Thai Chicken Pasta Salad

My husband and I recently celebrated 9 years of marriage and part of our celebration was dinner at the Cheesecake Factory. This is my version of the dinner I had.

80z whole wheat spaghetti
1 bag broccoli slaw
1/2 bunch green onions
1-2 chicken breasts diced up
handfuls of bean sprouts
chopped up peanuts to taste
satay sauce (see recipe below)

Toss the spaghetti, slaw, onions and chicken together with satay sauce. Top this with bean sprouts and peanuts. Serve.

Satay Sauce: This can be purchased at the Cheesecake Factory, but I really like this version from Robin Miller.

  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons creamy (or crunchy) peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
  • 2 tablespoons chopped fresh cilantro leaves

In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months

1 comment:

  1. This looks so healthy, I'll be trying this soon.