Peanut Chicken Pasta

Peanut Chicken Pasta
16 oz angel hair noodles, cooked according to instructions on package 1 lb boneless skinless   chicken breast 1 medium red bell pepper (1cup chopped)	4 scallions, chopped (1/2 cup) Yoshida Sauce (available at Smith’s or Costco’s) 1 cup Easy Blender Peanut Sauce (recipe follows)
Marinate chicken breasts in Yoshida Sauce for at least 4 hours.  Grill chicken being careful not to over cook. After turning chicken baste cooked side with some of peanut sauce.  Cut the chicken into strips about ½ X 2 inches.  (If you are pressed for time purchase ready cooked chicken from the deli and slice or chicken strips from the meat case.) Place meat, scallions, and pepper on to a platter, add cooked hot pasta and drizzle peanut sauce over all. Toss well until pasta is coated with sauce. Serves 8-10
Favorite Recipe From:  Valene Cook - Karalee Ward Easy Blender Peanut Butter Sauce 4 cloves fresh garlic 1/2 cup creamy peanut butter ¼ cup catsup ¼ cup brown sugar 4 teaspoons fresh bottled ground ginger 1 tablespoon onion powder ½ teaspoon crushed red pepper (or to taste) Juice from ½ lemon (2-3 T) ¼ cup water ¼ cup Soy sauce 2 tablespoons peanut oil 1 Tablespoon red wine vinegar 1 Tablespoon Sesame oil Gather all of the ingredients and place them on the counter beside the blender.  Drop peeled garlic one at a time on to moving blender blades. Add each ingredient into blender and pulse at high speed just until combined, about 5 seconds. Scrap down sides and pulse again 4-5 times.  Store in refrigerator until ready to use.   For use: heat in microwave for 1-2 minutes or until heated through. Favorite Recipe From:  Valene Cook