Chicken and Pasta with Peanut Sauce

 

16 oz dried fettuccine or linguine
2 c fresh pea pods
1 c cooked chicken
1 c chicken broth
1/2 c creamy peanut butter
1/4 c soy sauce
1/4 c lime or lemon juice
1 t crushed red pepper
4 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return the pasta, pea pods, and chicken to the hot pan.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

Peanut Butter Frosting

 1 c creamy peanut butter

8 tbs (1 stick) butter, at room temp

2 c confectioners' sugar, sifted

3 to 4 tbs milk

2 tsp vanilla extract

1. Place the peanut butter and butter in a large mixing bowl.  Blend with an electric mixer on low speed until fluffy, 30 seconds.  Stop the machine.  Add the confectioners' sugar, 3 tbs milk, and the vanilla.  Blend with the mixer on low speed until the sugar is well combined, 1 minute.  Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.  Blend in up to 1 tbs milk if the frosting seems too stiff.  

2. Use at once to frost a cake of choice.

This is excellent on Mayo Chocolate Cake