Happy Monday! Did anyone else feel like the weekend passed in a blur? The same could be said for summer in general. Sitting down and looking at the calendar my daughters will start school in less than one month! I love having my daughters home and really really am not looking forward to sending them to school all day, at least they have pretty terrific teachers this year.
Boy how my garden grew while we were away from (thanks neighbors for watering and keeping it alive!) Here are a few snaps of my little garden.
Link up in the comments if you have photos of your garden. I love seeing what and how other people are growing their summer crops. This year I am going to try some late season gardening by planting lettuce, spinach, chard, radishes, and scallions. Have you done late season gardening before? What did you plant?
Okay now on to the recipe! Here is the scenario: The kiddos are hungry and getting a little bit whiney, Alex doesn’t care what we have for dinner, and I have no clue what to make. How many times have you been in a similar situation? Sometimes when this happens I turn to Twitter. I like to hear what other people are fixing up for dinner as an inspiration. Generally speaking, I find out I am not the only one having a hard time coming up with what to fix for dinner.
The inspiration for this dinner came from seeing the package of linguine noodles and jar of peanut butter sitting by each other in the pantry. Next I opened up the fridge and stared into the abyss for awhile (I know you totally do that too). My eyes landed on a package of chicken tenders and a jar of garlic chili sauce (from the makers of Sriracha). Hmmm spicy peanut butter noodles sounded good. I pulled open the produce crisper because I wanted some veggies in this dish too. There was a lone red pepper that needed to be used up and a few straggling scallions too. Into the dish it was going to go! So now you know the cast of characters. Cook time for this dish was about 15-20 minutes. Seriously! Since the first time I made this I have remade it at least twice. It is a dish I actually now crave. I hope you add it to your menu and give it a try.
SPICY PEANUT BUTTER NOODLES
1 pound chicken tenders or 2 boneless skinless chicken breasts
1 tablespoon peanut oil
1 red bell pepper, cut into strips
3 scallions, sliced thinly
1 pound linguini, cooked according to package instructions
1/4 cup low sodium soy sauce (I only had dark soy sauce so my noodles are really dark)
1/2 cup low sodium chicken stock
1/4 cup peanut butter
1-2 tablespoon garlic chili sauce (depending on your spice preference)
1. In a skillet heat the oil over medium heat. Cook the chicken tenders until no longer pink in the middle. About 3-4 minutes per side. Remove chicken to rest for 5 minutes. Slice thinly.
2. Sautee red pepper and 2 scallions for about 5 minutes or until red peppers begin to soften. You may need to add a little more oil to the sauce pan.
3. In a microwave safe dish combine soy sauce, chicken stock, peanut butter, and chili sauce. Microwave on high for 1 minute or until peanut butter has begun to melt. Stir to combine
4. Cook noodles according to package instructions. Drain.
5. Combine noodles, chicken, peppers, and sauce. Stir to fully coat. Top each dish with a few raw scallion slices.
What type of food to you make when you’re in a similar situation?