Servings: 6
- 8 oz (half a box) bow tie pasta, cooked
- 1 cup (about half a bottle) Kraft Asian Toasted Sesame dressing
- 2 Tbs peanut butter
- 1 Tbs sesame oil (optional - but it makes it yummier)
- 2 cloves garlic, minced or pressed
- 1/2 of a jalapeno, de-veined, seeded, very finely diced
- 2 medium carrots, peeled, julienned
- 1 medium red bell pepper, julienned
- 1 C sugar snap peas or snow peas
- 1/2 C dry-roasted peanuts
- 1 C fresh basil, shredded or 1/2 C fresh cilantro
- 3 C cooked, chopped chicken breast
Cook pasta per package instructions; drain.
For dressing, whisk together: salad dressing, peanut butter, oil, garlic, and jalapeno.
Cut carrots and bell pepper Julienne style, chop peanuts, cut peas in half, shred herbs, and chop chicken. Add together with pasta and toss in dressing.
Serve warm or chilled.
I love love love this dish! I have used a variation of this for years and the family devours it. But last night we had this one at my cousin's Pampered Chef party and I think its a much less expensive version of our old favorite. I have added a few of my favorite ingredients to improve on the Pampered Chef recipe slightly. Yum-o!
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