Chicken in Peanut Sauce over Spaghetti
Prep Time 10 mins
Cook Time 10 mins
Serves 6
Difficulty N/A
Ingredients
- Peanut Sauce:
- 1 tbsp (15 mL) Vegetable Oil
- 1 tbsp (15 mL) ginger, chopped
- 3 cloves garlic, chopped
- 4 green onions, chopped
- 1 cup (250 mL) Regular, 2% or Fat Free Carnation® Evaporated Milk
- 3/4 cup (175 mL) peanut butter, room temperature
- 1/4 cup (50 mL) hoisin sauce
- 1 tbsp (15 mL) soy sauce
- 1/4 tsp (1 mL) hot sauce
- 1 pkg (375 g) spaghetti
- 2 cups (500 mL) broccoli florets (1 small broccoli)
- 1 rotisserie chicken, shredded (approx. 4 cups / 1 L), skin removed
- Garnish:
- 1/4 cup (50 mL) peanuts, chopped
Directions
Peanut Sauce:
Step 1:
Heat oil in a small skillet. Add ginger, garlic and green onions. Cook for 2 minutes, stirring occasionally, until softened. Cool for 10 minutes.
Step 2:
Combine cooled mixture and remaining Peanut Sauce ingredients with a wooden spoon or whisk. Mix until smooth.
Step 3:
Cook spaghetti according to package directions. Add broccoli and cook with spaghetti. Drain well.
Step 4:
Place spaghetti, broccoli, sauce and shredded chicken in a large bowl. Toss well. Sprinkle with chopped cilantro and peanuts. Delicious warm or cold.
Tips
Sauce can be made 2 days ahead and refrigerated until ready to use.
For a smoother sauce, use a food processor instead of a whisk or wooden spoon. Puree until smooth.