Indonesian Pasta

All peanut sauces are not created equal.  I have tasted a few, really like some, really didn't like others.  This recipe does a good job of getting the flavors right.  My niece served this one day last week, and I got very excited about it.  I have never made a peanut sauce that could come even close to an "authentic" peanut sauce from an Asian type of restaurant.  This one has just the right amount of zing and sweet nutty taste.  The actual recipe calls for peppers and asparagus.  I omitted the asparagus, but added chicken to make it more of a main dish.  If just using the vegetables, I would use it as a side dish.

Indonesian Pasta

1/2 c. chicken broth
2 jalapeno peppers, seeded and chopped
2 T. soy sauce
2 T. peanut butter
1 T. dried minced onion
1 T. lemon juice
1/4 tsp. brown sugar
6 oz. uncooked angel hair pasta
18 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp. olive oil
1/2 c. sliced green onion

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.  Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.  Drain pasta; toss with vegetable mixture and reserved sauce.  Yield 4 servings.
WW PointsPlus™ = 6 pts. per cup