"Peanut Butter" Chicken Pasta
• 14.5 oz to 1 lb box of pasta, preferably spaghetti or rotini
• 1 to 1 ½ lbs. boneless skinless chicken breasts
• Olive oil
• ½ tsp freshly ground black pepper
• ½ cup natural chunky peanut butter (Smucker’s Natural preferred)
• 1 can light coconut milk
• Zest and juice of one lime
• 3 Tbsp brown sugar
• ½ tsp kosher salt
• 2 Tbsp low sodium soy sauce
• 2 cloves finely minced garlic
• 1 Tbsp grated ginger (the pre-grated kind in the tube works great)
• ½ Tbsp cornstarch
• 2 T chopped cilantro (optional)
Before starting the chicken, go ahead and get a
big pot of water heating for the pasta.
1. In a large bowl, combine soy sauce with the cornstarch and stir until fully dissolved. Add all ingredients, minus the chicken and cilantro. Whisk until smooth.
2. Slice the chicken breasts in half with a very sharp knife, making two chicken breasts out of one. Season with kosher salt and pepper.
3. Heat a large stainless steel skillet over medium heat just until hot. Add a tablespoon of oil, making sure entire skillet has a very thin layer of oil. Add the chicken a few breasts at a time, searing for a couple minutes on each side. YOU DO NOT WANT TO FULLY COOK THE CHICKEN. Once it is about 75 percent done, remove and set aside on a plate. You want to have good color on the chicken.
4. Once all chicken is seared, pour peanutcoconut mixture into the skillet and whisk for about thirty seconds over medium-low heat.
5. Slice chicken into small, bite-sized strips. Add, along with any juices, to the skillet and carefully stir. Cover and let gently simmer for 15-20 minutes. During the last couple of minutes, add the cilantro.
6. While chicken simmers, cook the pasta according to the package directions.
7. Serve chicken and sauce on top of pasta or add ¾ of the pasta to the skillet and mix. You can always add more pasta if needed but can never take away.
For more Hampton creations check out Wes’ cookbook! Available at WesHampton.com.