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Cold Peanut Noodles with Chicken

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Ingredients

  • Main Dish
  • 1 package (16 ounces) fusilli or rotini pasta
  • 2 cups chopped, cooked chicken
  • 1½ cups sugar snap peas or Chinese pea pods, stems removed and sliced into 1-inch pieces
  • 1 red pepper, stem removed, seeded and diced
  • 4 green onions, white and green parts, chopped
  • 2 medium carrots. peeled and shredded
  • ¾ cup peanut sauce (recipe follows)
  • Red pepper flakes
  • Peanut Sauce
  • 1½ cups Hidden Valley® Organic Original Ranch® Dressing
  • ⅔ cup crunchy peanut butter
  • 1½ tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon red pepper sauce
  • ½ teaspoon sugar

Instructions

Prepare pasta according to package instructions. Add the peas to the cooking water 3 minutes before the pasta is cooked and drain.

In a large bowl, add the pasta, chicken, peas, red pepper, green onion and carrot.

Add the peanut sauce and toss until evenly coated.

Chill covered for 1 hour before serving.

In a food processor, combine the dressing, peanut butter, soy sauce, vinegar, red pepper sauce, and sugar and process until smooth.

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