I love Singapore’s classic chicken satay and I have been cooking chicken with broccoli for a while too. So I tried to mix both and after a few iterations I ended up with this recipe for a delicious and healthy plate of pasta.
Hope you’ll enjoy it as much as I do!
Preparation 25 minutes
Cooking 15 minutes
1/2 pound whole-wheat fusilli
300g chicken breast
2 heads (2 pounds) broccoli
1 yellow pepper
Garlic powder seasoning mix
Coarse salt & Black Pepper
For the satay/peanut sauce:
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1 bunch scallions, thinly sliced crosswise (1/2 cup)
2 cherry tomatoes
1 tbsp Philadelphia cheese
STEP 1 – Put a large pot of salted water to the boil for your pasta.
STEP 2 – Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces. Slice the yellow pepper into thin strips and cut the strip in halves lengthwise.
Add the Fusili pasta to the boiling water.
STEP 3 – Heat 1 tablespoon olive oil in a large skillet over medium fire. Add pepper flakes, yellow bell pepper and 1/2 cup water, cover and cook.
After 5 minutes, add broccoli and ½ more cup of water and cook until both vegetables are crisp-tender. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
STEP 4 – Once the vegetables are ready, set them aside, and add a spoon of sunflower oil to the pan. Pan fry the chicken thoroughly and add the garlic powder seasoning. Stir in pan for a minute and remove from fire.
STEP 5 – Drain your pasta when they are cooked al dente, according to package instructions (or your own judgement ;-). Set aside.
STEP 6 – In a large bowl, whisk together olive oil, vinegar, peanut butter, and soy sauce until smooth. You should get a sort of caramel texture. Add to the cooled pasta, the cooked chicken and cooked broccoli/pepper; toss to combine.
STEP 7 – Cut the cherry tomatoes in halves, set on top of pasta in a cross and drop a spoonful of Philadelphia cream cheese in the center. Sprinkle the plate with the cut scallion.
Serve immediately, or refrigerate and serve chilled.
Satay & Broccoli Fusili Pasta