Chicken Satay Broccoli Pasta

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

 

Ingredients

 

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

 

Directions

 

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
Bon Appétit!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.