Tag Archives: pasta

Chicken and Noodles with Peanut Sauce

8 Apr

This recipe is a 100% Allison original, created one night a few years ago from ingredients I had in my refrigerator. It has been refined since then, and has entered our regular rotation of favorite dinners. We eat these noodles once or twice a month. I was inspired by one of my favorite dishes from Noodles & Company, the Indonesian Peanut Sauté. The recipe makes enough to serve two people for dinner with enough for two lunches the next day. Leftover, it is delicious hot or cold.

You might add some sautéed vegetables to this if you are feeling adventurous–pea pods, red peppers and carrots would be nice. Possibly even broccoli or bean sprouts, but I am not a big fan of either of those veggies.


  • 1 to 1.5 lbs. boneless/skinless chicken breasts, cut in one-inch cubes
  • 1 to 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 can (13.66 oz) lite coconut milk
  • 1/3 cup peanut butter
  • 1 tbsp. soy sauce (I use low sodium)
  • 1 tbsp. Sriracha (or more if you like spicy food!)
  • 2 tsp. lime juice
  • 1/2 tsp. granulated sugar
  • 16 oz package rice noodles (or spaghetti/angel hair/linguine)
  • 1/4 to 1/2 cup chicken broth
  • Chopped cilantro, lime wedges and crushed peanuts


  1. Boil water and cook noodles according to package directions. Drain.
  2. Heat olive oil in a large skillet with sides and add diced chicken. Cook until heated through and lightly brown.
  3. Add minced garlic to chicken and cook for about a minute.
  4. Add coconut milk (make sure to shake the can!), peanut butter, soy sauce, Sriracha, lime juice and sugar to cooked chicken. Stir and cook until heated through.
  5. Toss chicken and sauce mixture with cooked pasta, adding small amounts of broth so pasta does not stick and sauce remains a nice consistency.
  6. Serve chicken and pasta with garnish of diced cilantro, crushed peanuts, and lime wedges (if you have them… I did not this time!)

An Old Stand By: Chicken and Noodles

17 Aug

Have I even mentioned how much I LOVE cream of chicken soup? It is so versatile and delicious. This is a dinner that I like to make when there isn’t a lot in the house (although today I had to run to the store for some ingredients…). It is a really easy recipe that reminds me of childhood. Until I was a freshman in high school, my Dad worked pretty late at his job so my Mom was in charge of dinner. One of the few memorable meals that my Mom cooked for me would be rice or pasta with cream of chicken soup. She didn’t do a lot of cooking, but she had a few tried-and-true child-friendly recipes in her arsenal. This is a variation on that theme, but this is my adult kicked-up version. I posted a photo of this dinner several months ago, but I realized I neglected to include the recipe. So here it is!

-2 large boneless, skinless chicken breasts
-1 pound of pasta (I like to use fun pasta for this dish. Usually something curly.)
-2 cans Campbell’s Healthy Request cream of chicken soup
-1 bag Bird’s Eye Steamfresh sweet green peas
-olive oil
-seasoned salt (I use Lawry’s)
-cayenne pepper

1. Dice chicken breasts into 1/2″-1″ cubes.
2. Start boiling water for your pasta. Make sure your pasta pot is big enough to put the rest of the ingredients in later.
3. Heat up a skillet and add a little olive oil–enough to coat the bottom of the pan.
4. Cook chicken through and set aside.
5. Microwave bag of peas (you could also use frozen or canned–I just like these best and they are super convenient).
6. When the pasta is al dente, drain and return to pot.
7. Add cooked chicken, cooked peas, and 2 cans of soup to the pot. Stir it up!
8. Season with Lawry’s (to taste) and cayenne pepper for a little kick.
**Note: If you feel like the pasta is a little too sticky after you add the soup, throw in a little chicken broth and that will give you a lovely consistency.


I used galetti pasta this time which kind of looks like a large macaroni elbow with a little swizzle on the top. It was a delight. Some of my other favorite pasta shapes for this dish include penne, fusilli, farfelle (bow ties), or wagon wheels.

The Finished Product

Garden Fresh.

12 Feb

Next recipe on deck: homemade spinach lasagna roll-ups with tomato and red-pepper sauce. Healthy, fresh, and yummy!

Sauce: Throw all of the following into a blender. And blend it.
1 red bell pepper, seeded and chopped
2 cans diced tomatoes
1-2 cloves garlic
1-2 tablespoons onion powder
1 tablespoon basil
1 tablespoon oregano
1-2 tablespoons red pepper flakes
salt to taste

Rest of the Ingredients:
3 cups chopped fresh spinach
15 oz tub low fat ricotta cheese
1 pack of shredded italian cheese (parmesan, mozerrella, asiago, and romano are a common blend)
1 box lasagna noodles.

1. Blend sauce and set aside. Leave in blender so it is easier to poor. You may refrigerate if you like.
2. Boil water and cook lasagna noodles. When al dente, drain and place noodles in bowl or pan of cool water.
3. In a bowl, combine ricotta, chopped spinach, and about half the shredded italian cheese
4. Spread spinach-cheese mixture on cooked noodles and role up from one end. Place the roll-ups in a 13×9 glass baking dish
6. When you have used up all of the spinach mixture, pour sauce over pan of lasagna roll-ups.
7. Top with remaining shredded cheese and cover pan with aluminum foil
8. Bake at 350 degrees for 30-40 minutes, or until sauce is bubbling and cheese is melted.