8 oz uncooked bow tie pasta
1 c. lite Asian vinaigrette salad dressing
2 tbls Asian Seasoning Mix (if you don't have you can mix 1 in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed, and 1.4 tsp cayenne pepper)
2 tbls peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 c. dry roasted peanuts
1 c. lightly packed fresh basil
3 c. diced cooked chicken (about 1 lb)
additional chopped peanuts
- Cook pasta according to package directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to large mixed bowl. Set aside.
- Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in small mixing bowl; mix well and set aside.
- Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 in strips. Cut carrots and bell pepper strips crosswise in 1 in. pieces. Chop peanuts and basil.
- Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chipped peanuts, if desired.