Peanut sauce dresses up pasta

HOT AND COLD CHICKEN PEANUT NOODLE SALAD

1pound spiral pasta

1cup frozen peas

1/2 cup chunky peanut butter

1/3 cup low-fat sour cream

1to 2 teaspoons hot sauce (more or less to taste)

1tablespoon cider or white vinegar

2tablespoons grated fresh ginger

1/3 cup orange juice

Salt and freshly ground black pepper, to taste

3cups roughly chopped cooked and cooled chicken (about 1 pound meat)

2large carrots, diced

3scallions, chopped

Bring a large pot of lightly salted water to a boil. Add the pasta, cook according to directions.

Just as the pasta finishes cooking, add the peas and stir for 30 seconds. Drain and rinse the pasta and peas under cold water until cool. Let stand in the colander to drip excess water.

Meanwhile, in a blender combine the peanut butter, sour cream, hot sauce, vinegar, ginger and orange juice. Blend until smooth. Season with salt and pepper. If the peanut sauce is too thick, add more orange juice or water until it is pourable.

In a large bowl, combine the chicken and carrots. Add the peas and pasta, then toss well. Slowly pour in the peanut sauce, tossing until all ingredients are well coated.

Top the salad with scallions. The salad can be refrigerated or served immediately.

Makes 8 servings. Per serving: 381 calories; 126 calories from fat; 14 g fat (3 g saturated; 0 g trans fats); 51 mg cholesterol; 36 g carbohydrate; 29 g protein; 65 g fiber; 459 mg sodium.

Associated Press