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Spaghetti with Chicken and Thai Peanut Sauce

SpaghettiwithThaiChicken-6

This is an old favorite recipe of mine, gotten from some quick pasta cookbook I got back when I was first learning how to cook. It’s pretty simple: boil noodles, marinate chicken, cook a peanut sauce, cook chicken, combine! I almost always pair this with garlic cheese bread, and usually a simple salad of some kind.

Start by marinating the chicken for 10 minutes (or, if you have time, a few hours refrigerated) in soy sauce, lime juice, your choice of cooking oil, garlic, and ginger. Then cook the chicken (no photos of that here, I forgot to take one), on a grill pan, the bbq, or something like a George Foreman grill, which is what I used. After cooking the chicken, let it cool and cut into 1/4 inch slices. While the chicken is cooking, boil the pasta water and cook the spaghetti noodles, and drain when they are done.

SpaghettiwithThaiChicken-3

Meanwhile add soy sauce, lime juice, peanut butter, chicken broth, sugar, salt, and red pepper flakes in a small saucepan. Pour the marinade from the chicken into the saucepan as well.

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Posted by on February 12, 2013 in Entree

 

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Thai Chicken Mushroom Curry

ChickenCurry-6

I hope everyone had a great Superbowl, and managed to avoid being guilty about all the overeating! It was certainly good here, and we got a lot of great recipes tested that I’ll be posting soon. In the meantime, though, I got a number of requests recently for this recipe, so here’s a nice healthy curry for you.

Start by peeling and dicing some potatoes and then microwaving them quick to soften them (I never thought of this before. It’s a great idea!)

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Next, mix some light coconut milk with curry paste (the original recipe called for red, we went with green) in a saute pan, and heat on medium high until bubbly.

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Posted by on February 4, 2013 in Entree, Healthy

 

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