Well, I wanted something spicy that popped like the Mango Salmon salad I had last time. The daily special was creamed pasta with chicken. Snore! That sounded boring but my clever friend has deep faith in the daily special and as usual, she was right!
It was anything but boring. I ran straight home to figure out what all these wonderful flavors popping in my mouth were. Even now just thinking about it makes my mouth water.
- 3 cups cooked pasta, I used whole grain corkscrew but suit yourself
- 2/3 cup cream
- 2 – 3 tablespoons tomato paste for thickening and color
- 2 – 3 tablespoons peanut butter
- 1 tablespoon tahini
- crushed chili pepper to taste
- dash of Cayenne pepper sauce
- dash of tabasco
- dash of soya sauce for color and saltiness
Blend together in a saucepan over low heat until liquid is mostly absorbed.
Chicken (or pork):
Pre-grilled chicken or I have now tried this with both pork and chicken – wonderful either way. We had some left over beer can chicken which I divided up and warmed in the following sauce.
- Thai sweet chili sauce
- Soya sauce
- Sesame oil
- Oyster sauce
Assemble the dish and if you have greens toss in a vinaigrette and place on top of it all. They will be just lovely and can hide the slightly unattractive blackish sauce that tastes ever so delightful with the creamy pasta.
Far from boring! Hubby gave Creamed pasta 10 of 10 stars and we renamed it!
Cooks note September 6, 2010
Shrimp is also an A-OK variation on this recipe!