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Peanut Butter Pasta

So this dish is kind of infamous for people who have known me. Originally adapted from Better Homes & Gardens, it’s a must-make for anyone who loves peanut butter. Technically it’s a peanut sauce, but if you make it my way (below) the sauce stays thick, and while it’s fantastic warm, it’s even better as a cold leftover the next day: the peanut butter congeals over each pasta shell creating, for lack of a better word, peanut butter pasta.

While I’ve made it in the past with chicken, it worked marvelously tonight with leftover smoked turkey. The smokiness really worked with the peanut flavor, and the sauce kept 4-day old turkey moist and delicious. It was also a nice change of pace from other leftovers, if you are starting to hate the T word by now.

Peanut Butter Pasta
A Teresa Semi-Original

  • 8 oz. pasta (shell, penne, or bow tie–something that the sauce will cling to)
  • 2 c. fresh sugar snap peas, cut in half
  • 8 oz. can of pineapple chunks
  • 2 c. cooked turkey or chicken meat, shredded into strips
  • 1 c. chicken broth
  • 4 T. creamy peanut butter
  • 1 T. soy sauce
  • 1 T. lemon or lime juice
  • 1/2 t. crushed red pepper flakes
  • 1 clove garlic, minced
  1. Cook the pasta according to directions. Place chicken and peas in a colander, and when the pasta is done, drain the liquid over the two to heat up the meat and lightly blanch the veggies. Mix the chicken and peas in with the warm pasta and cover until sauce is ready.
  2. As pasta cook, mix the remaining ingredients in a small sauce pan. Whisk together until peanut butter is melted. Add additional chicken stock or reserved pasta liquid if the sauce is too thick.
  3. Mix in the pineapple, and pour the sauce over to serve. Top with peanuts if desired.