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Tuesday, August 3, 2010

Americanized Thai Pasta


1/2 (1.0 oz.) dry package of Ranch® Salad Dressing and Seasoning Mix

1 1/8 cup sour cream
1/2 bunch of cilantro
7.5 oz (a little less than 1 cup) jarred red peppers, drained and patted dry with a paper towel
2 tablespoons regular salsa
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon hot sauce or more!

Combine the ingredients in a blender and mix until smooth.  Remove 1 cup to use for my Creative Burrito Bake and keep 1 cup in the blender for this dish.

Add the following in the blender:
1/3 cup creamy peanut butter
2 teaspoons sesame oil
3/4 teaspoon black pepper or more!
Additional hot sauce would also be good

Blend until smooth.  Then, pour into a small saucepan or microwave safe bowl and set aside while you prepare the following:
16 oz. linguine pasta, cooked and drained

1 1/2 cups chopped and cooked chicken
1 red pepper, sliced

Stir the chicken into the sauce and heat through.  Place noodles on individual serving plates and top with the sauce and red pepper slices.  Serve immediately.

Yields: 8 Servings

*The inspiration for this dish came from my Other Half.  I originally made this dip for the Creative Burrito Bake.  After I completed the sauce my spouse told me to add some peanut butter to it.  To be honest, I thought he was crazy at first.  However, as I thought about it I decided it wouldn't taste too bad.  It didn't!  It was good enough to post and make again! 

1 comment:

Rachelle said...

We tried this and LOVED it! In fact, the next time I'll make more sauce just so we can eat it longer.