Peanut Sauce Pasta with Chicken and Broccoli

My hubby found the lid of our food processer in the recycling today. How in the world did it get in there?!? Luckily he noticed it before emptying our bin on the curb and disaster was avoided. I haven’t gotten enough sleep this week, and apparently it caught up with me! Whenever I’m having a super busy week, I go on autopilot in the kitchen and whip up a simple pasta dish that takes care of both the protein and veggie components of the meal.

I make this dish at least once a month and always have all the ingredients on hand because it’s one my favorites! Hearty whole wheat penne, chicken, and broccoli florets are coated in a light and spicy peanut sauce. Simple, easy, delicious.

Peanut Sauce Pasta with Chicken and Broccoli
Printable Recipe

1 pound whole wheat penne pasta
1 tablespoon olive oil
3 boneless, skinless chicken breast, cut into 1-inch pieces
8 cups frozen broccoli florets
1 1/2 cups cold chicken stock
2 tablespoons cornstarch
6 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons white vinegar
2 tablespoons honey
1 teaspoon crushed red pepper (or to taste)
1/2 cup creamy peanut butter

Cook pasta according to package directions. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 to 7 minutes or until chicken is fully cooked and no longer pink in the center. Remove chicken from pan. Meanwhile, prepare broccoli in the microwave according to the package directions.

Mix chicken stock and cornstarch together in a small bowl. Add soy sauce, sesame oil, vinegar, honey, and crushed red pepper; mix well and add peanut butter.

Pour sauce mixture into skillet the chicken was cooked in and heat for 2 to 3 minutes, stirring constantly, or until peanut butter melts, and sauce thickens and bubbles. Mix pasta, sauce, chicken, and broccoli, and stir until sauce evenly coats all the ingredients. Makes 8 servings.

Nutrition: 508 calories, 14.7g fat, 8.g fiber, 36.4g protein per serving
Cost: $1.01 per serving

22 Responses to Peanut Sauce Pasta with Chicken and Broccoli

  1. I make something really similar to this and it’s one of our FAV’S!!! Yours looks really great, I love that you added broccoli florets! I’ll have to do that next time! yum!

  2. OH MAN, Kerstin!!! This dish sounds totally fabulous. All you had to do was say peanut and pasta together and I was sold. Man, what a great, simple, FLAVORFUL meal. I’m saving this one in my weeknight recipe folder. By the way, SOOOO glad you found the top to your food processor. How funny! It’s amazing how things have a tendency to hide in the strangest places.

  3. I’ve been totally out of it too! I’m blaming the Dayquil for the fact that I put the milk in the pantry. Ha! My husband found my mistake too, before it was too late. Good think we have them around!

  4. O no! It’s a good thing you got your lid back. We lose things around the kitchen all the time, knives, spoons, forks…ending in the garbage..haha

  5. I love chicken and broccoli with pasta! I’m allergic to peanuts, but just discovered sunflower seed butter which has the same consistency as peanut butter. I can try this now!

  6. good thing you didn’t lose that lid!! this looks awesome :) i “forgot” about pasta for awhile, but i have a bunch, so I should put it to good use!

  7. I’ve never attempted to make the peanut sauce from scratch. I always use House of Tsang brand peanut sauce (found in the chinese section of the store).

    I LOVE peanut sauce and I am so happy you posted the recipe because next time I will try making it myself.

  8. This was SO delicious! I think it’s my all-time favorite of any of your recipes…and I’ve made a lot of them! The best part is, I can eat a lot of it and not feel so bad because it’s healthy. Thanks for another great meal in the rotation!

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