This is a Pampered Chef recipe which I originally tasted at one of their cooking shows. It is a great main dish for summer because of all the fresh veggies available, but really yummy anytime. It's a good potluck dish, too.
8 oz. uncooked bowtie pasta (I've also subbed penne or angel hair)
1 cup Asian vinaigrette salad dressing (I especially like Ken's brand)
2 Tbsp. Pampered Chef Asian seasoning mix (or 1 1-in. piece peeled fresh gingerroot, finely grated; 2 garlic cloves, pressed; 1/4 tsp. cayenne pepper)
2 Tbsp. peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb.)
Add'l chopped peanuts, if desired
1. Cook pasta according to package directions, drain and rinse under cold running water. Transfer to large mixing bowl and set aside.
2. Meanwhile, for dressing, combine vinaigrette, seasoning mix (or gingerroot, garlic and cayenne) and peanut butter in small bowl. Whisk well and set aside.
3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4-inch strips. Cut carrot and pepper strips crosswise into 1-in. pieces. Finely chop peanuts and basil.
4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with add'l chopped peanuts if desired.
If I have shelled edamame on hand, I'll throw that in (cooked) as well. Everyone in my family likes this, even my 3 and 1 year old daughters!