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 I originally made this dip for the Creative Burrito Bake.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!