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Monday, February 28, 2011

Thai Grilled Chicken with Peanut Dipping Sauce and Italian Pasta Salad - It's an International Dinner Delight!

Ok, today I couldn't decide what "nation" I should visit for dinner, so we are having Thai and Italian. I cheated with the marinade and used store bought. It isn't really Thai - it's actually Teriyaki marinade, but the dipping sauce is Thai inspired... ok, it's an international nightmare, but I can guarantee it will taste great! The dressing on the pasta salad is bottled dressing, too. Not everything has to be from scratch :)

I took 3 boneless breasts and sliced them into about 4-5 strips each and tossed them in a 1/2 c. teriyaki marinade with a teaspoon each of garlic and onion powders and tossed it well. They are marinating in the fridge for about an hour and then I will grill them on the grill pan or in a non-stick skillet. I am thinking non-stick since I don't really feel like scrubbing the grill pan - I just did my nails. The recipe for the peanut sauce and the pasta salad follow. I get tired of dipping chicken in ranch or honey mustard. This peanut sauce is easy - 3 ingredients!! The pasta salad can take whatever you want to throw at it. Kami is a veggie-phob, so I would have put more in, but she kept nixing everything I suggested. I did sneak in a few frozen peas. Personally I would throw in some artichoke hearts, zucchini and roasted red peppers...and maybe a handful of feta cheese, but this is going to be a simple one. The beauty of pasta salad is how versatile it is. Just cook some pasta, toss in salad dressing and feel free to experiment and put in what you like and leave out what you don't!




PEANUT DIPPING SAUCE

1/3 c. peanut butter (if you use chunky, make is a 1/2 cup)
1/3 c. milk
1/3. c. teriyaki sauce/marinade

Pop this in a microwave safe bowl and nuke it for 2 minutes. Stir to combine well. Serve warm or at room temp. Easy, huh?

PASTA SALAD

1 lb. bow tie pasta
1 c. vinegar-based dressing (your choice...or Kami's, lol),
1/2 small red onion, minced
1 med. can sliced black olives
1/2 c. frozen peas
1 c. chopped broccoli
Optional: diced tomato, diced cucumber, diced bell pepper, zucchini, whole snow peas, artichoke hearts... whatever veggies you like raw or lightly steamed

Cook pasta according to package directions. Drain and immediately toss in 1/2 c. salad dressing while it is still hot. When the pasta is cool, add in remaining ingredients, the additional 1/2 c. salad dressing and salt/pepper to taste.

Simple, easy, fast. I like meals like that! Tomorrow I am tossing beef stew in the crockpot to cook while we are at CHET. I'll coerce David into cooking some rice before we get home and dinner will be ready and yummy.

Until next time, stay warm and loved, my friends!

1 comment:

  1. I do something very similar to this and instead of dipping sauce I mix the chicken and assorted frozen veg and sauce and serve the whole thing over spaghetti or some other long pasta!! So good!!
    love your blog, by the way!!!

    ReplyDelete