By Wesley Perrett
PB & J Pasta Salad
11 steps
Prep:30minCook:30min
Updated at: Mon, 12 Feb 2024 07:45:43 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
47
High
Nutrition per serving
Calories760.9 kcal (38%)
Total Fat24.6 g (35%)
Carbs97 g (37%)
Sugars13.9 g (15%)
Protein38.6 g (77%)
Sodium295.6 mg (15%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chicken
Raspberry marinade
Peanut dressing
¼ cuppeanut butter
1clove garlic
minced
1 Tbsplime juice
½ Tbspsoy sauce
½ Tbsprice wine vinegar
1 tspginger
grated or ground
1 tspsriracha
½ tspsesame oil
¼ tspsesame seeds
2 Tbspwater
hot
Pasta Salad
Instructions
Marinade
Step 1
Whisk cornstarch and water together, then add to a small saucepan over medium heat.
Step 2
Add in other ingredients, stirring frequently.
Step 3
Once berries have reduced and mixture begins to thicken, remove from the heat and allow to cool.
Step 4
Put diced chicken in a bowl and cover with berry marinade. Toss to coat thoroughly.
Step 5
Let marinate for at least 30 minutes in the refrigerator.
Dressing
Step 6
Combine ingredients for the dressing in a small bowl. Add the water and stir until smooth, adding extra if required.
Pasta Salad
Step 7
Cook pasta in a large pot of boiling water, draining once al dente and reserving some of the pasta water.
Step 8
Meanwhile, in a large frying pan over medium heat, cook chicken until golden (about 8 minutes).
Step 9
Transfer cooked pasta to a large bowl. Add dressing while pasta is still warm, adding in pasta water as needed to loosen dressing and coat noodles.
Step 10
Add in chicken, cabbage, capsicum, carrot and cucumber, tossing to combine.
Step 11
Served warmed or chilled, topping with peanuts.
Notes
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Delicious
Easy
Fresh
Makes leftovers
Moist
