CFD Publications

THAI CHICKEN AND NOODLES

4 ounces vermicelli or angel hair pasta
1/2 cup chicken broth
1/4 cup chunky peanut butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 can (5 ounces) chunk chicken, drained and shredded
1/4 cup diced roasted red pepper
Dried chives

Cook pasta. Drain and keep warm. In a small saucepan, heat and stir together broth, peanut butter, soy sauce, garlic powder and ginger until smooth. Add chicken and red pepper. Heat through but do not boil. Toss hot cooked pasta with peanut sauce in a serving bowl. Garnish with chives. Serves 2.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008