Kung Pow Penne Pasta

I was on a blogging hiatus, and still may be for awhile...(until I get my mojo back) but I did have a pretty good summer recipe to share with my reading public...Assuming I still have one.

Simple and flexible, this dish is perfect for busy or lazy people (like yours truly.)in this hot weather. You can make the components of this in advance — Sautéed chicken, lightly stir-fried vegetables, firm-textured penne pasta and a special Asian sauce — and assemble of this before serving.


INGREDIENTS:

1 box penne pasta, cooked al dente

2 cups sweet teriyaki sauce

2 cups chicken broth

3 tablespoons cornstarch

1/4 cup white wine

1/4 cup honey

2 tablespoons sesame oil

2 tablespoons chili garlic paste

2 chopped chicken breasts

1 teaspoon seasoning salt

1 teaspoon pepper

1 1/2 tablespoons olive oil

4 orange and red peppers

1 bunch scallions

1 can sliced water chestnuts

4 garlic cloves

1/2 cup peanuts, if desired

DIRECTIONS:

Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 4-6 servings

1. Marinate the chicken breasts in olive oil, salt and pepper.

2. Cook pasta according to directions on package and set aside.

3. Mix the teriyaki sauce through the chili garlic paste in a saucepan and simmer until thickened.

4. Stir fry the marinated chicken with the garlic and scallions.

5. Stir fry the veggies.

6. Mix all the ingredients together in a large wok and serve hot, adding peanuts if desired.


Enjoy this great salad and keep cool!