Ginger Vinegarette + Peanut Butter = Crazy Delicious
While the title for this post was so easy to come up with (come on, you know you watched Lazy Sunday like 10 times) this dish was even easier!
As I walked in from work, knowing that I was supposed to go to the gym (I hurt! I hurt!), I needed to come up with a quick diversion. Dinner!, I thought.
Genius had struck.
Capellini in a Ginger-Peanut Sauce with Chicken and Carrots
1 pkg Trader Joe's® Egg Capellini
1/2 cup Amy's® Ginger Vinegarette
1/5-1/4 cup natural peanut butter.
2 baby carrots
1 shallot, finely chopped
1 clove garlic, finely chopped
2 chicken breasts
salt
pepper
olive oil
Set oven to 375ºF, get a big pot of water boiling
While the oven is heating up, sautee the garlic and shallots until translucent. Salt and pepper them. At this point, add in about 1/2-3/4 of the ginger vinegarette and take off the heat. Add in the peanut butter. Once the peanut butter is incorporated, use the rest of the vinegarette to thin out the sauce to a desired consistency. Add more dressing if necessary.
Now that the sauce is done, its time to start the chicken. Heat up a large skillet to medium-high/high with some olive oil. When the olive oil just starts to smoke, put the breasts in smooth side down (tender side up). LEAVE THEM ALONE! I know its hard, I can't even do it, but if you can leave those breasts alone for 5 minutes, they will get a great looking crust on them. After 5 minutes, flip the breasts over and stick the skillet in the oven. If you have plastic handles on your cookware, make sure that they are oven safe, or you will have a goopey mess.
Ok - sauce done, chicken in the oven.
The chicken is going to nap in its warm bedroom for about 12 minutes. In that time, all that is left to do is chop up some carrots (julienne, then cut the sticks in half) and cook the pasta. The pasta take 6-8 minutes, so everything should work out from here.
When the pasta is done, drain it, but leave a little bit of the water stuck to the pasta - the starchy water will help get the sauce to stick. Mix the pasta up with the carrots and sauce. When the chicken is done, take it out of the oven and slice it up. Toss it in with the pasta and you are ready to eat!
Remember, Ginger Vinegarette + Peanut Butter = Crazy Delicious!
As I walked in from work, knowing that I was supposed to go to the gym (I hurt! I hurt!), I needed to come up with a quick diversion. Dinner!, I thought.
Genius had struck.
Capellini in a Ginger-Peanut Sauce with Chicken and Carrots
1 pkg Trader Joe's® Egg Capellini
1/2 cup Amy's® Ginger Vinegarette
1/5-1/4 cup natural peanut butter.
2 baby carrots
1 shallot, finely chopped
1 clove garlic, finely chopped
2 chicken breasts
salt
pepper
olive oil
Set oven to 375ºF, get a big pot of water boiling
While the oven is heating up, sautee the garlic and shallots until translucent. Salt and pepper them. At this point, add in about 1/2-3/4 of the ginger vinegarette and take off the heat. Add in the peanut butter. Once the peanut butter is incorporated, use the rest of the vinegarette to thin out the sauce to a desired consistency. Add more dressing if necessary.
Now that the sauce is done, its time to start the chicken. Heat up a large skillet to medium-high/high with some olive oil. When the olive oil just starts to smoke, put the breasts in smooth side down (tender side up). LEAVE THEM ALONE! I know its hard, I can't even do it, but if you can leave those breasts alone for 5 minutes, they will get a great looking crust on them. After 5 minutes, flip the breasts over and stick the skillet in the oven. If you have plastic handles on your cookware, make sure that they are oven safe, or you will have a goopey mess.
Ok - sauce done, chicken in the oven.
The chicken is going to nap in its warm bedroom for about 12 minutes. In that time, all that is left to do is chop up some carrots (julienne, then cut the sticks in half) and cook the pasta. The pasta take 6-8 minutes, so everything should work out from here.
When the pasta is done, drain it, but leave a little bit of the water stuck to the pasta - the starchy water will help get the sauce to stick. Mix the pasta up with the carrots and sauce. When the chicken is done, take it out of the oven and slice it up. Toss it in with the pasta and you are ready to eat!
Remember, Ginger Vinegarette + Peanut Butter = Crazy Delicious!
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