Pasta con Pollo y Salsa de Mani

Pasta con Pollo y Salsa de Mani
Course 
Entree
Serves 
6
Country of Origin 
Ecuador
Preparation Time 
0:45
About This Recipe 

Peanut butter sauce is featured in many Ecuadorean dishes.

Ingredients 

12 oz. pasta, such as fettuccine
2 tbsp. plus 1 tsp. sesame oil
4 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
2 red jalapeños, seeded and minced
2 garlic cloves, minced
2 tsp. minced fresh ginger
1/2 cup chicken broth
1/4 cup peanut butter
1 tsp. light brown sugar
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 package (8 oz.) frozen snow peas, thawed

Preparation 

1. In a large of boiling water, cook pasta until almost al dente. Drain.

2. In a large skillet, heat 2 tablespoons of the sesame oil over medium-high heat. Add chicken and sauté until just done. Remove with tongs and set aside.

3. Add remaining 1 teaspoon sesame oil to the skillet. Add bell pepper, jalapeños, garlic, and ginger. Saute for 2 minutes, then reduce heat to medium, cover, and cook until vegetables are almost tender, about 2 minutes.

4. Add broth, peanut butter, brown sugar, vinegar, and soy sauce. Cook, stirring, until the peanut butter is thoroughly incorporated into the mixture. Add snow peas, chicken, and pasta. Stir until all ingredients are heated through, about 3 minutes.

Share this