Wednesday, May 23, 2012

Sweet and spicy chicken pasta salad

 Just a strange creation from various leftovers I'm trying to use up before traveling. It actually turned out quite nice.

1 lb chicken breast
1 tbsp freshly grated ginger
1 tbsp soy sauce
3 cloves of minced garlic

4 oz spaghetti
0.5 cup sweet chili sauce
1 tbsp olive oil
mixed spring greens
black pepper

 Break the spaghetti into 1 inch pieces, cook according to box instructions to al dente. Meanwhile, cut the chicken breast into large chunks and pulse the chunks in a food processor ten times. This will result in something that's slightly rougher than ground chicken.

Mince the garlic. Preheat the oil in a large skillet. Add the garlic and the ginger. Stir around for 30 seconds, until fragrant. Add the chicken pieces, season with a small pinch of salt and black pepper. Allow to brown, stirring occasionally.

 Add the soy sauce, the cooked noodles and the sweet chili sauce. Bring back to a simmer, then remove from the heat. Serve over fresh greens, which may be tossed with a light vinaigrette, if desired.

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