CRAZYCOOKER

New member
Ingredients
8 ounces Dry fusilli* pasta (8 ounces of dry fusilli = about 4 cups cooked pasta)
2 cups Chopped, cooked chicken**
1-1/2 cups Sugar snap peas or Chinese pea pods
1 cup Diced red pepper
1 cup Chopped green onion
1 cup Shredded carrot
3/4 cup (+) Peanut Sauce (recipe follows)
Garnish: Chopped peanuts, sunflower kernels, or toasted sesame seeds

Peanut Sauce
1-1/2 cups Hidden Valley® Organic Ranch
2/3 cup Old-fashioned-style crunchy peanut butter
1-1/2 tablespoons Low sodium soy sauce
1 tablespoon Rice wine vinegar
1 tablespoon (+) Red pepper sauce***
1/2 teaspoon Sugar


Preparation
Prep Time: 45 min.

Blend all sauce ingredients together. Use a food processor for quick preparation. Adjust level of heat by adding more red pepper sauce to taste. Reserve. Extra sauce can be refrigerated for use at a later time. It also makes a tasty dip for vegetables.
Makes about 2-1/2 cups sauce.

Cook macaroni according to package directions, drain, rinse, and cool.
Prepare other ingredients and toss all together. For best results, chill before serving.
Garnish just before serving.

* Any curled or twisted pasta is suitable
* * In a rush? Use ready-to-eat rotisserie chicken or any leftover cooked meat.
***Add more hot sauce if you like it spicy! Red pepper flakes can also be added.

Makes 6 servings