Chicken Fettuccine with Peanut Sauce
This Chicken Fettuccini with Peanut Sauce does not really require any side dishes, but I like to always add at least a small crunchy salad.
Servings: 4 servings
Ingredients
- 250 gram Fettuccini Pasta, plain or whole wheat just over 1/2 lb.
- 2 cups Roasted Chicken skinless/boneless, cubed
- 1 Large Red Bell Pepper thinly sliced
- 1 tablespoon Garlic Infused Avocado Oil {Canola or Olive Oil will also do}
- 2 teaspoons Fresh Garlic crushed
- 1 teaspoon Fresh Ginger finely grated
- ⅔ cup Water
- ⅓ cup Organic Peanut Butter
- ⅓ cup Hoisin Sauce
- 1 tablespoon Rice Wine Vinegar
- Dash Sriracha Sauce {or Tabasco}
- ⅓ cup Spring Onions chopped
Instructions
- Cook the Fettuccini as per the instructions, but omit any Salt.
- Place the cooked, cubed Chicken in a colander with the Red Bell Pepper on top - once the Pasta is cooked, drain slowly over the Chicken/Pepper in the colander - let stand while making the sauce.
- Heat the Oil in a medium saucepan - saute the Garlic and Ginger 1 minute - add the Water, Peanut Butter, Hoisin Sauce, Vinegar and Sriracha - stir well and let simmer a minute or two until heated through.
- Tip over the Pasta-Pepper-Chicken into a large mixing bowl - pour over the Peanut Sauce and mix - stir in the Spring Onions, another gentle stir through and transfer to a serving dish.
- Serve immediately with a crunchy salad on the side.
Notes
- This is a great recipe to highlight fresh ingredients!
Nutrition
Calories: 582kcal | Carbohydrates: 67g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1700mg | Potassium: 845mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1418IU | Vitamin C: 55mg | Calcium: 66mg | Iron: 3mg
