The first time my flatmate Upalika told me she makes pasta in an Asian inspired peanut sauce, I was intrigued. Also I have no idea how I never thought of it before. I couldn’t wait for her to make this pasta for one of our lazy holiday lunches. And she did. And it was honestly one of the heartiest meal I’ve had in recent times.
The hit of chilli contrasting the mellow peanut sauce, it was like memories of a satay sauce in my pasta bowl. Also, did I mention I moved to a gorgeous new apartment earlier this month? The light in this house is absolutely phenomenal.
I am also fortunate to share this place with a woman who LOVES cooking and eating (and laughing at my antics) and really knows her food.
I am sharing this fantastic recipe of hers that can be your go-to lunch on lazy days while lounging around on bean bags binge watching TV shows (which is what we did). You can use any veggies you like and skip the meat if you are vegetarian but broccoli, mushrooms and chicken get our vote.
Recipe (serves two)
1 Chicken breast – cut into small pieces
4 cloves of garlic – chopped
Mushrooms – 1 cup
Broccoli – 1/2 cup
Peanut butter – 2-3 tbsps
Water – 2 tbsps
Honey – 1 tbsp
Fusilli – 2 1/2 cups
Salt to taste
Cook the fusilli according to packet instructions. Marinate the chicken in salt, pepper, dried oregano, dried parsley, chopped up garlic, a little bit of soy sauce and olive oil. Keep in fridge for at least half an hour.
In a pan fry off the chicken till slightly coloured (reddish-brown) and take it out (keep all the juice from the chicken as well).
In the same pan fry the garlic till light golden, add the broccoli and mushroom and cook till slightly soft. Add dried oregano and lots of chilli flakes. Add salt and peanut butter. Add some water (preferably the starchy water u cooked the pasta in) to thin the sauce mixed with honey.
Add the cooked penne (or whatever pasta you are using) and chicken (with juices) to the pan. Add salt and pepper.
Mix well. Check for seasoning and garnish with fresh chopped parsley and serve.