Friday, April 10, 2009

Thai Chicken and Noodles

Love This! Quick, Easy, and Full of Food Storage!

4 ounces vermicelli or angel hair pasta
1/2 cup chicken broth- use broth from the canned chicken
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
*Frozen/canned peas
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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