Thursday, October 2, 2008

Satay Chicken Pasta Salad

One of my Pampered Chef hostesses made this recipe the other night for a show I was doing. It is in the new PC catalog and it was very yummy. One thing I love about Pampered Chef recipes is that they are easy to make and usually taste very good!!

8 oz. uncooked bow tie pasta
1 cup lite Asian viaigrette salad dressing (the only one she could find was a Newman's Own)
2 tbsp Asian Seasong Mix (from Pampered Chef - I will give you the ingredients to substitute)
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red pepper
1/2 cup dry roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside.
Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside.
Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces.
Chop peanuts using Food Chopper and basil using Chef’s Knife.
Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additionalchopped peanuts, if desired.
Yield: 6 servings

Nutrients per serving (about 1 1/2 cups) Calories: 450, total fat 16g, saturated fat 2 g Cholesterol 60 mg, Carbohydrates 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Not to WW friendly - about 10 points for a 1 1/2 cup serving

You can substitute the following for the Asian Seasoning if you like: one 1 inch piece of fresh gingerroot, finely grated, 2 garlic cloves, pressed, and 1/4 tsp cayenne pepper