Poached chicken breast; torn into bite sized pieces
2
c
Cooked elbow macaroni
1
pk
(10 ounces) frozen petite green peas, thawed
2
Scallions; green part only thinly sliced
Chopped cilantro; optional
INSTRUCTIONS
In a food processor or blender, combine and puree the peanut and sesame
oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame
paste. Season to taste with salt and pepper. If you wish, stir in chili
paste.
Right before serving toss the chicken, macaroni and peas with the sauce and
garnish with scallions and cilantro.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6700 Posted to MC-Recipe Digest
V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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