This dish has been an absolute staple in my house for at least the past ten years (I know this because my husband and I are celebrating our ten year anniversary tomorrow and I can recall making it quite often in our charming little newlywed rental house in the Mission Hills neighborhood of San Diego).  So long as you keep the ingredients on hand for the sauce, all you have to remember to pick up at the grocery store is pasta, chicken, carrots and green onions.  Soy Peanut Pasta is a definite crowd pleaser.  I made it for a friend years ago and she still refers to it as my “crowd pleaser” dish.  In addition, this is usually my go-to dish when I need to take food to a family whether they have had an illness or are celebrating a new baby — it’s something different!  I always give credit where credit is due and credit for this dish goes to one of my best friend’s Mom.  Her name is Joda and she is a fabulous wife, mother, grandmother, teacher, friend, cook and overall hostess.  She made this dish for a ladies luncheon or shower of some sort (shame on me for not remembering the event) and served it as a cold pasta salad.  I love love loved it and quickly got the recipe from her.  I don’t know where Joda originally got the recipe so we’ll just leave it at that.  I really haven’t adapted much from the original recipe because it is just so good.  For an even healthier alternative, I have mixed the sauce with diced chicken, carrots and onions and made romaine lettuce wraps for dinner.

Soy Peanut Pasta (Serves 4)

Ingredients:

4 chicken breasts

teriyaki marinade

1 lb whole wheat linguini or brown rice noodles

¼ c. toasted sesame seeds

1 bunch green onions, sliced

¼ tsp. red pepper flakes

¼ c. peanut butter

¾ c. light soy sauce

2/3 c. vegetable oil

2 Tbs. sugar

1 Tbs. fresh ginger, grated

2 Tbs. white vinegar

1/2 c. julienned carrots

optional toppings: fresh cilantro, dry roasted peanuts, cashews

Directions:

Marinate chicken breasts in teriyaki marinade in refrigerator for appx. 1-2 hours.  Grill chicken (outdoor grill, grill pan, George Foreman) and slice into bite size pieces (it definitely tastes best if you can grill it on your outdoor grill). Cook and drain linguini.  Into linguini, toss toasted sesame seeds (3-4 minutes at 350 degrees), green onions, red pepper flakes, carrots and chicken.  Toss together.  On stove heat peanut butter until melted, add soy sauce, vegetable oil, sugar, fresh ginger, and vinegar.  Bring to boil and then immediately remove and pour over pasta mixture.  Serve immediately.

*Can also be served chilled as more of a pasta salad dish or if you omit the chicken, it works are a great side dish.