Blue Cheese Pasta with Buffalo Shrimp

Posted on October 31, 2014 by cookingonthebrightside

Friends, it’s been way too long…since I shared some buffalo deliciousness with y’all.

I mean, we’re in the smack dab middle of college football season and I’ve been giving you salads and quinoa. For that, I am sorry. (Not that they aren’t delicious, they just don’t scream “let’s have a beer and watch football together!”.)

So obviously, I decided to rectify that. Now, this is a recipe I concocted based on a delicious meal I had with my husband’s family at a little restaurant in Pontotoc, Mississippi. The special was a “black and blue” pasta, so it was blue cheese pasta paired with some yummy charred steak.

It was great, but we all know I like some buffalo with my blue cheese. So I have been dreaming up how to pull it off while still keeping it light. I deem this one a success, and it’s perfect to serve with a small group gathered to watch the big game, the perfect balance of fancy and casual. And it can be served with a crisp white wine or an ice cold beer. Everybody wins.

Blue Cheese Pasta with Buffalo Shrimp (Serves 2 / 11 WW pts. per serving)

For the Pasta:

3 oz. whole wheat spaghetti

2 Tbsp. reduced-calorie margarine (I use Blue Bonnet Light)

1 1/2 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1/3 cup reduced-fat blue cheese crumbles

Salt and Pepper to taste

For the Shrimp:

8 oz. pre-cooked shrimp (remove the tails)

1 Tbsp. reduced-calorie margarine

1/4 cup celery, chopped

1/4 cup Frank’s Red Hot Sauce

2 Tbsp. green onion, chopped

To start, bring a medium pot of water to a boil and cook your spaghetti as instructed.

While the water gets going, it’s time to get started on your blue cheese sauce – starting with the roux. If you’ve never worked with a roux, the staple of rich sauces and soups (think creamy mac and cheese or your favorite gumbo) then I’ll give you a brief tutorial.

In a small saucepan, melt your butter over medium-low heat. Next, stir in your flour. It will look weird and pasty, but that’s good. Cook for 1-2 minutes to slightly darken (the color of the roux can impact the flavor of your dish or sauce). Now, add a little of your milk (about 1/3 of the full amount), whisking vigorously into the roux. Repeat with the next 1/3, and again until all of the liquid has been added. Once you are happy with the texture, time to stir in the cheese until it has melted. Add a little salt and pepper to taste and adjust accordingly (I probably added another Tbsp. blue cheese crumbles to make sure the kick was there!). Roux_BlueCheeseSauce

Once your pasta has cooked, drain and return to saucepan. Pour blue cheese sauce over the pasta and stir until coated.

So the pasta is in good shape – time for the shrimp! In a medium skillet, add 1 Tbsp. margarine and melt over medium heat. Add chopped celery and shrimp. Saute shrimp for 1-2 minutes, then pour Frank’s Red Hot Sauce over the shrimp. Toss shrimp to coat and cook 4-5 minutes until heated through and hot sauce has reduced slightly.

Now it’s time to assemble. Add the pasta to your plate, top with the shrimp, making sure to drizzle with any excess sauce, and sprinkle with green onions.

Serve with a slice of crusty bread for any sopping up – trust me, you won’t want any of this deliciousness to go to waste.

Hope y’all have a great weekend!

Greek Pasta Salad

Posted on March 28, 2014 by cookingonthebrightside

I have a confession to make.

I am completely obsessed with Pharrell’s song “Happy” – and I know I’m not alone. I swear, it just makes me want to stop whatever I’m doing and break out into a dance. Which I have actually done. In the comfort of my home. While folding laundry. And getting the side-eye from my husband. Sorry for letting the music guide my soul babe.

Anyways, the other day my co-worker and I were talking about just the little things that get us through long and/or tough days. A big one was our girl friends and just getting to spend time with them – which we were both lamenting over the fact that we just don’t get to do enough. But then later that day she sent me a message about how the musical score to Harry Potter was making a tedious project almost enjoyable. Which was funny, because I was listening to my Harry Potter (Film Score) station on Pandora and it really is just amazing how music can help shape my mood.

I think the “Happy” song really just brings out my inner happiness, no matter how much it seems to be hiding that day. You know what else brings out happiness for me? Cooking.

Seriously, I know some people hate it. Dread it. View it as a necessary evil in order to provide nourishment. But hello, I have a blog about cooking on the BRIGHT side because I think preparing food for yourself or for others can bring so much joy.

So, in light of all of this talk of happiness and brightness, I’m sharing a delicious and beautiful dish with you – Greek Pasta Salad. This is totally an “eat with your eyes” recipe – and it tastes at least as good as it looks…

Greek Pasta Salad (6 servings / 7 WW points per serving)

6 oz. whole wheat or enriched Rotini pasta (I used Barilla Plus)

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1/2 medium cucumber, chopped

1 small red onion, chopped (I didn’t quite use a whole onion)

10 cherry tomatoes, halved

8 Tbsp. sliced black olives

4 oz. fat-free Feta crumbles

Dressing:

1/4 cup red wine vinegar

1/3 cup olive oil

1 Tbsp. lemon juice

1 tsp. minced garlic

2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. black pepper

Bring a medium pot of water to a boil and add the pasta. Cook according to directions.

While the pasta is boiling, chop your veggies and make your dressing by whisking together the vinegar, olive oil, lemon juice, garlic, oregano, salt and pepper. I personally like the level of “tang” in this, but if red wine vinegar has too potent of a taste for you – maybe start with 1/8 cup and work your way up. I like the pizzazz.

When the pasta is done cooking, drain and add to a medium bowl. Let cool for about 5 minutes. Pour your dressing over the pasta. Then add your chopped vegetables, sliced olives and crumbled feta. Using a rubber spatula, mix until all ingredients are combined.

Refrigerate at least 1 hour before serving. I made a batch of this one Sunday afternoon and enjoyed a beautiful, vibrant and healthy lunch every day that week. Honestly, how can looking at this awesome pop of colors not make you happy?!

Have a great weekend y’all!

Pesto Orecchiette with Sausage and Brussel Sprouts

Posted on August 2, 2013 by cookingonthebrightside

Y’all, I was such a big girl this week.

I mean, almost a grown-up. And that says a lot being that I’m 29 and 1.

I have confessed to y’all that I have a ~~bizarre~~ perfectly normal fear of balloons. And needles.

This week – I faced both.

Wednesday we celebrated Baby Way’s (my youngest nephew) first birthday. So my 3 older nephews decided to put on a balloon show – which involved them throwing the balloons off of their 2nd floor into the entry way, with various spins and tosses. That part I handled like a champ.

However, you know that screechy sound balloons make when they have hands and feet on them? Like they are about to burst any minute? I heard that one a lot – because they didn’t want to put their balloons down and lose them. But you know what, Aunt Mary kept her cool. I survived!

Then, the next morning, I had my annual check-up and had to get my blood taken. Yes, as in with a needle. The past 2 times I’ve had this done, I’ve apparently gotten inept or brand new nurses who don’t know what they heck they are doing – so they’ve had to stab me with a needle twice. Which is one more time than I can handle without losing the blood in my face and my eyes rolling back in my head as I endured the torture. (I’d make a terrible spy – clearly I’m not to be trusted with government secrets). Thankfully, I had a pro this time around. I warned her I was a huge baby and she was nice. I still didn’t enjoy it, but at least I wasn’t reduced to a crumpled heap of Mary.

I know, I’m so mature.

So weeks like this one call for one thing – comfort food. For me, pasta is a great comfort food – it’s warm, usually has some form of cheese included and it’s super easy to throw together. Honestly, what good is comfort food if it takes forever to make and leaves a giant mess?

I discovered this dish on Pinterest (love) and it’s definitely in my comfort food rotation from now on! It’s easy, doesn’t make a giant mess, and it’s like a nice, big, warm hug that’s perfect for enjoying in your stretchy pants curled up on your couch – but also fancy enough that you can serve it to guests.

Pesto Orecchiette with Sausage and Brussel Sprouts (Serves 4 / 11 WW points per serving)

Adapted from original recipe found here.

8 oz. whole wheat orecchiette

2 1/2 links Chicken Sausage, Italian style (I used Archer Farms brand)

1/2 pound brussel sprouts, peeled and halved

4 Tbsp. store-bought Pesto sauce

1 1/2 tsp. minced garlic

1 1/2 Tbsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. black pepper

4 Tbsp. shredded Parmesan

Preheat your oven to 400.

To prep your brussel sprouts, cut off the bottom “stem” and peel away exterior leaves. Then cut in half. Toss in a small baking pan with 1 Tbsp. olive oil, salt and pepper. Roast 25-30 minutes, stirring every 10 or so minutes.

While the brussel sprouts are cooking, heat remaining olive oil in a medium skillet. Slice sausage into 1/8-1/4 inch thick slices. Saute in olive oil over medium for 3-4 minutes. Add garlic and cook until chicken is browned and cooked through.

Boil the water for your pasta and cook according to directions.

When everything has cooked, drain pasta and stir in pesto. Add cooked sausage and roasted brussel sprouts, stir until incorporated.

Plate and top each serving with 1 Tbsp. shredded Parmesan.

All we needed with this dish was some yummy garlic bread and a glass of red wine. Perfect way to enjoy a James Bond movie night with my husband…

Hope y’all have a great weekend!

Chicken Parmesan Meatballs and Spaghetti

Posted on March 29, 2013 by cookingonthebrightside

So I’ve been in a rut lately when it comes to food. I am very much a creature of habit and comfort, so while I love trying new things, sometimes I just need to push myself to do so.

Like last weekend, the husband and I were trying to figure out where to go for dinner. We kept throwing out “the usual suspects” until I said I was just wanting to try something different, like a Greek restaurant. I’ve eaten at Greek restaurants – but oddly enough, never in my hometown – which has a plethora of international cuisine!

So we ended up at a Mediterranean restaurant (the other 2 places we were going to try closed super early!) and I tried falfael for the first time! It definitely satisfied my craving, but I still want to try the Greek place. Who doesn’t love some spanakopita?

One of my comfort foods I haven’t made in a while is, well, pretty much anything Italian. I love Italian food and other than the occasional pizza, I just don’t make it much! I’ve definitely had a craving for it lately – so a few weeks ago, I decided to jazz up one of my favorite dishes, chicken Parmesan (which I shared with you in my first blog!).

What is better comfort food than spaghetti and meatballs? Try spaghetti with chicken Parmesan meatballs!

Chicken Parmesan Meatballs and Spaghetti (Serves 2 / 11 WW points per serving)

8 oz. ground chicken breast

1/2 egg, beaten

1 Tbsp. whole-wheat breadcrumbs

1 1/2 Tbsp. reduced-fat Parmesan cheese, grated

1/2 tsp. garlic salt

1/4 tsp. onion powder

1/4 tsp. black pepper

1 tsp. Italian herb seasoning

1/3 cup reduced-fat Mozzarella, shredded (and chopped into smaller pieces)

4 oz. whole-wheat spaghetti

1 cup canned tomato sauce

Heat oven to 400 and lightly grease a small baking sheet. Start your water boiling for your pasta.

In a medium bowl, add chicken, egg, breadcrumbs, Parmesan, onion powder, garlic salt, pepper, Italian seasoning and mozzarella. Mix together with your hands until blended well. If the mixture is too “wet” feeling, add a few more pinches of breadcrumbs or Parmesan. If it’s too crumbly, add a little more egg. Once the mixture is the right consistency, roll into ping-pong sized meatballs – should make 8-10.

Place meatballs on baking sheet and bake for 15-20 minutes. The tough part with chicken is that it doesn’t “brown” like beef, so you will want to cut into one to make sure it’s cooked through – no salmonella with your spaghetti please!

While your meatballs are cooking, cook your spaghetti. Drain and set aside. Pour out water and in the same pot, add tomato sauce. This is where you have to play around a little with flavors. I added 1 tsp. Italian herb seasoning, probably 1/4 tsp. garlic salt and a pinch or two of black pepper. You can throw in red pepper flakes if you’re feeling feisty! Heat sauce and add the spaghetti and stir to coat.

When the meatballs are ready, divide the spaghetti between two plate and top with meatballs.

Pretty simple, but incredibly delicious and a fun twist on a classic!

Have a wonderful GOOD Friday and Happy Easter!

Crawfish Fettuccini

Posted on March 22, 2013 by cookingonthebrightside

Confession – I am a total major sports event junkie.

Obviously, if you know me or have been reading this little blog ‘o mine for a while, you know that I could spend (and do spend!) my Fall Saturdays tuned in to college football. That’s just a given.

I’m talking about sports that I don’t really pay much attention to throughout the year unless it’s a big (read: rivalry or very meaningful) game. So while I read what’s going on and try to keep up with our local Memphis Tigers, I do not feel obligated to watch every single game or keep up with opponents during the season.

But now we’ve entered March Madness…whole different (pardon the pun) ball game. Heck, any excuse to make some festive food and watch sports is cool with me. But this one is different – it’s not one event, it’s days and hours of amazingness!

Like last night, I came home, ran in the door and turned on the TV to catch the very intense last seconds of the Gonzaga game. Then I had to watch the end of the Oregon game.

Do you see where I’m going with this?

Quick meals are a must!

A few weeks ago, I tried a new seafood pasta recipe. It is the perfect recipe for a weeknight because it’s quick, easy and delicious – but it’s fancy enough to throw together for a weekend too.

Oh, right, and it’s WW friendly. Throw in a glass of wine and you’re doing it up right!

Crawfish Fettuccini (Serves 2 / 10 WW points per serving)

4 oz. fettuccini (I used Ronzoni Garden Delight)

1/2 small yellow onion, chopped

1/2 green bell pepper, chopped

1 1/2 Tbsp. reduced-calorie margarine

1 tsp. minced garlic

8 oz. frozen crawfish tails, thawed

1/2 cup fat-free half and half

1/2 Tbsp. paprika

1/2 Tbsp. Cajun seasoning

2 small tomatoes, diced

Tabasco sauce (optional)

Spray a medium skillet with non-stick spray. Melt margarine over medium heat and add bell pepper, onion and garlic. Saute 5 minutes until softened. Stir in crawfish tails and cook another 3-5 minutes until they curl slightly.

While the vegetables are cooking, go ahead and boil water for your pasta.

Reduce heat to medium-low. Stir in half and half, paprika and Cajun seasoning. After this step, go ahead and add your pasta to the boiling water.

Cook crawfish sauce for 7-10 minutes, stirring frequently and allowing the sauce to thicken. Add a few drops of Tabasco for a little additional spice. Once your sauce has thickened, reduce heat to low, stir in tomatoes. You don’t want them to cook too much, so do this when you are almost ready to serve.

Drain your pasta and divide among plates. Top with crawfish sauce.

I’d say total time including prep and cooking is 30 minutes. Not too shabby right?

Hope y’all have a great weekend!

Garlic Bread Spaghetti Braid

Posted on January 17, 2013 by cookingonthebrightside

It has totally been one of those weeks when the kitchen and I have not been seeing eye to eye.

I think it all started when I set out to share my delicious recipe for kale chips with y’all. I got some awesome pictures, so while I was plating the main course, I stuck the baking sheet back in the oven.

Which I had turned off of broil 5 minutes before.Turns out, I don’t like my kale chips well done. They went in the garbage.

Then, the other night, I decided to try a super-awesome looking recipe off of my ~~mere amusement~~ obsession Pinterest. You can see the original recipe here.

Now, it ended up turning out okay – I just wasn’t patient enough. People – when a recipe says let the dough thaw…you should probably let it thaw. I’m pretty sure I almost chucked the dough on the floor, but I did not – I held my tantrum to throwing it on the counter and smacking it with a rolling-pin. Very mature for an almost no longer 20-something, right?

Anyways, it all turned out to be okay – so I’m very happy I get to share this recipe with you! I made a few adjustments before and will make some additional ones the next time I prepare it, but no worries – I’ve included both below!

Garlic Bread Spaghetti Braid (Serves 4 / 9 WW Points per serving)

1 can Pillsbury Crusty French Loaf refrigerated dough, room temperature

3 oz. uncooked whole wheat spaghetti

1 cup Prego light

1 cup reduced-fat shredded Mozzarella

1/2 egg white

2 tsp. garlic salt

1/4 tsp. red pepper flakes

1/2 tsp. salt

2 Tbsp. Italian herb seasoning

2 Tbsp. reduced-fat grated Parmesan cheese

I Can’t Believe It’s Not Butter spray

Begin by thawing your dough. Just set it out 15-20 minutes before you start cooking. Seriously. If it’s cold, it won’t stretch and every time you roll it out, it’ll try to shrink back to original form. And you will want to hit things.

Get your water boiling and cook your spaghetti. While the spaghetti is cooking, work your dough out into as much of a rectangle as you can.

Drain your cooked pasta and add to a small bowl. Let cool.

Pour pasta sauce in another small bowl. I highly recommend adding a lot of seasoning to the light sauces – as I find them to be watery and a little sweet for my taste. Throw in 1 tsp. garlic salt, red pepper flakes, 1 Tbsp. Italian herb seasoning and taste to see if the flavor is improved. I made the mistake of not taking these steps and so the inside was a little bland – we had to doctor it up as we ate!

Pour sauce over pasta and mix well.

Add pasta to the center of your dough, leaving a little room at the ends. Sprinkle the mozzarella on top.

Now, on one side of your dough, make slices every 1 1/2 inches or so that run almost to the spaghetti. Repeat on other side, trying to match up the slices. Then, begin braiding. It’s really just a matter of overlapping the pieces until they look right. Then tuck up the ends and pinch together.

Brush a little egg white on top of the braid. Then spray with butter. Sprinkle with garlic salt, Italian seasoning and Parmesan cheese.

Bake at 350 for 30-35 minutes until bread is cooked and a nice golden color on top. I served this with a salad and glass of wine for a nice, light dinner. It’s really pretty simple to make – and it looks awesome! I think it would be great to throw together if you’re entertaining…

Or to have all to yourself on a cold, rainy evening…

Buffalo Chicken Lasagna

Posted on August 3, 2012 by cookingonthebrightside

My goodness, what a week it has been! First week back at work from vacation is usually rough…but things got very interesting!

So, I have 3 amazing and adorable nephews from my wonderful Biffer and bro-in-law. Well, my sister was scheduled to be induced for baby #4 on Thursday, which was frustrating because she has ALWAYS wanted the movie moment of going into labor! She has tried everything – even got a ticket on her way to get spicy food for baby #3!

Monday she came over to drop off some garage sale stuff and was then en route to get the spiciest dish at her favorite Chinese restaurant. I offered to take her to Wal-Mart if she wanted to test the “stress induces labor” theory. She declined, because she can’t stand the place.

However, I totally think it worked cause guess what happened Tuesday morning? She went into labor! And Tuesday afternoon, my precious baby nephew #4 was born!

Proud Aunt moment:

Now, I won’t take full credit – as the spicy food probably had something to do with as well. So, I thought I’d share one of my new favorite spicy recipes with y’all on this Friday – and since it’s buffalo flavored, it obviously means good weekend food! It is also great for leftover lunches or dinners – serve with some bread or a crisp salad!

Buffalo Chicken Lasagna (Makes 8 servings / 7 WW pts. each)

1 pound chicken breast, raw

3 cups spaghetti sauce (Ragu light)

1 1/2 cups Frank’s Red Hot sauce (this is spicy – so use less if you are hesitant about spice!)

1 1/4 cups water

1/2 cup chopped celery

15 oz. reduced-fat ricotta cheese

1/2 cup egg beaters

1 Tbsp. ranch seasoning

1/2 cup reduced-fat blue cheese crumbles

10-12 pieces whole wheat lasagna

Preheat oven to 350 and lightly grease a 9×13 baking dish.

Cook chicken (either boil or bake) and shred.

In a small bowl, mix together ricotta cheese, egg beaters and ranch seasoning.

In a medium bowl, mix together spaghetti sauce, hot sauce, water, celery and chicken.

Pour a small amount of the sauce in the baking dish. Layer with 3 1/2 pieces of lasagna. Spread with 1/3 ricotta cheese and another layer of sauce. Repeat noodle, cheese, sauce until left with sauce on top.

Sprinkle blue cheese crumbles on top.

Cover with foil and bake for 1 hour. Remove foil and bake another 15 minutes…

Slice into 8 pieces…

And devour!

Happy Friday everybody, hope you have a great weekend!

Buffalo Chicken Pasta Salad

Posted on July 16, 2012 by cookingonthebrightside

So it’s been a whole like, 5 blog posts since I did something buffalo-flavored so I just have to go ahead and rectify that issue.

When I started doing the weight watchers thing, I loved the frozen meals that already had the points included. I had a few favorites that I’d load up on during sales at the grocery stores! After a while though, I got bored. I’d walk to the freezer at work and look at my lunch for the day and think “Yuck.”

The problem is that when I cook recipes, I usually cook for two so it’s rare to have too many leftovers for lunch. So I decided to just make lunch dishes while making dinner!

I found that bringing a nice cold pasta salad for work is always refreshing (like the one I showed you last week) – and a homemade dish never makes me think “Yuck” as lunch time approaches! You should definitely give this one a try!

Buffalo Chicken Pasta Salad (Serves 4 / 7 WW pts. per serving)

5 oz. penne pasta (enriched or whole wheat)

1 c. cooked chicken breast, shredded

1/2 c. carrot, chopped

1/2 c. celery, chopped

1 Tbsp. olive oil

1/4 c. Frank’s red hot sauce + 1 Tbsp. if desired

1/2 Tbsp. fresh lemon juice

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. celery salt

1/2 cup reduced-fat blue cheese crumbles

In a medium pot, bring water to a boil and cook pasta according to directions. Drain and set aside.

Cook chicken by boiling or baking and shred with two forks.

Add chicken to drained pasta.

In a small bowl, whisk together olive oil, hot sauce, lemon juice, garlic powder, onion powder and celery salt.

Add chopped carrots and celery to chicken and pasta. Then add your blue cheese crumbles.

Drizzle the dressing over the top and toss until combined. Refrigerate at least 1 hour.

Serve cold…and enjoy a delicious lunch that beats anything you stick in the microwave…

On the Move!

Posted on July 11, 2012 by cookingonthebrightside

I seriously apologize for the lack of posting – I know, some blog I have going.

It has been a whirlwind of activity! With last week being the 4th of July and us not going anywhere, we decided to have a little get together – which meant 1 solid evening of preparing food and the other putting the finishing touches on everything!

Then we had to run home on the 4th of July, do laundry and pack because on Thursday, we flew to Pittsburgh to stay with one of my best friends from college for a day. We had so much fun seeing her and her fiance, who are getting married in October – and enjoyed exploring the city for a day! The husband experienced his first Primanti’s sandwich (which is piled with your choice of meat, then cheese, coleslaw and french fries!) – and we got to take the incline to the top of Mt. Washington to get an amazing view of downtown Pittsburgh. And, of course, we went to a Pirates game that evening!

On Saturday, we drove to Ohio for another college friend’s wedding – which was absolutely beautiful! Probably a bit hotter than she had bargained for – but it was such a great time, as it always is when I get to hang out with my girls.

So, as y’all may have noticed – it’s been brutally hot lately! A few weeks ago, the husband and I decided to brave the elements and go to a drive-in movie. I had planned on chicken tenders – but he said he wanted something cold before we went. Like a pasta salad.

I was totally okay with that, because I had just the thing to whip up – a tortellini and veggie pasta salad! It is so delicious and I’m sure it would be easy to adapt for tailgating, picnics, etc. by throwing some olives or salami/pepperoni. Consider this delicious recipe my apology for falling off the face of the earth the past few weeks…

Tortellini and Vegetable Pasta Salad (serves 4)

Dressing:

2 Tbsp. minced shallot

1/2 tsp. minced garlic

2 tsp. Dijon mustard

1/2 c. red wine vinegar

1/4 c. olive oil

Salad:

1 bunch asparagus, trimmed

9 oz. cheese tortellini

1/3 c. red onion, chopped

1 carrot, chopped

1 stalk celery, chopped

12 cherry tomatoes, halved

1/2 green bell pepper, chopped

1/2 c. fat-free feta, crumbled

Salt and pepper to taste

1/4 tsp. red pepper flakes

Add dressing ingredients together in a small food processor and pulse a few times until blended well. Refrigerate until ready to use.

Bring a medium pot of water to a boil. Add tortellini and cook according to directions. Drain and set aside in a large bowl.

Refill the pot with water and bring to boil. Add asparagus and cook 2-3 minutes. Have a bowl of cold water or ice nearby. Transfer asparagus to cold temperature – this will keep it from cooking any longer and allow it to keep the pretty green color!

Add chopped veggies to the tortellini and stir to combine.

Pour dressing over top and sprinkle with salt, pepper and red pepper flakes. Stir until combined.

Add crumbled feta and stir again until combined. Cover and refrigerate at least 1 hour.

Then, it’s time to dig in! I definitely want to double this next time to make some yummy lunches for the week…

Spicy Peanut Chicken Salad

Posted on May 22, 2012 by cookingonthebrightside

I feel like I did a marathon this weekend!

I was so fortunate to be able to drive up to St. Louis this past weekend for one of my dear friend’s bachelorette parties.

St. Louis Arch

Clydesdale at Anheuser-Busch: St. Louis

Home of the World Series Champions!

Since I went to school at Penn State and live in Memphis, it’s very rare that I get to spend a weekend with my best friends from college. Like, seriously, we hail from Florida, Pennsylvania (Philadelphia and Pittsburgh both represented), Connecticut and Illinois. So getting together can be a challenge – but when we do, there is no shortage on fun – which includes choreographed dances and Beauty and the Beast sing-a-longs! More to come too – because since November, three of my girls have gotten engaged!

So before I had headed out on my solo road trip that involved a lot of jamming out to my favorite artist (Eric Church) – I made a delicious pasta salad-type dish with an Asian twist.

I could totally eat this for dinner, but it made up a lot of my lunches last week. And man, were my lunches good. Like, seriously. You don’t even have to wait in line for a microwave in your break room at work – because you eat it cold. And dear goodness, it is incredibly delicious.

And only 8 WW points. I know, I know. You love me. =)

It’s a lot of ingredients – but don’t be intimidated! You won’t regret making the full recipe – or even doubling it if you are one of those people (aka me) who let produce die in your refrigerator drawers after 1-2 uses.

(Oh, and I am certain this would make a great vegetarian dish if you just omit the chicken – so let me know, well, if you try it either way what you think!)

Spicy Peanut Chicken Salad– (6 servings)

1 cup red or orange bell pepper, Julienne

1 cup carrots, shredded

1 cup raw zucchini, shredded

1/2 cup raw broccoli, chopped

1/2 cup green onion, chopped

8 oz. raw chicken breast (boneless/skinless)

8 oz. whole wheat spaghetti

For Dressing:

6 Tbsp. soy sauce

2 Tbsp. water

2 Tbsp. reduced-fat peanut butter

2 Tbsp. sesame oil (Vegetable oil is okay)

1 Tbsp. rice vinegar (regular works too)

1/2 Tbsp. honey

1 Tbsp. pickled ginger, chopped

1/2 tsp. minced garlic

1 tsp. sugar

1 tsp. Sriracha (I promise this isn’t too spicy – I actually added more to each serving)

3 Tbsp. chopped peanuts

Boil pasta according to directions. Drain, set aside and let cool in a large bowl.

Boil chicken breast for 8-10 minutes until cooked through. Cool 3-5 minutes. Shred with two forks.

Add bell pepper, carrots, zucchini, green onions and broccoli on top of pasta.

Add chicken.

For dressing:

In a food processor, add soy sauce, water, peanut butter, sesame oil, rice vinegar, honey, ginger, garlic and Sriracha. Pulse until smooth. Add peanuts and pulse a few more times.

Pour dressing over chicken/veggie/noodle mixture and toss until combined.

Chill at least 1 hour.

Serve and devour. I did add a little more Sriracha and soy to the top of mine and mmmmmmmm was it delicious…

Clearly my goal in life is to make your co-workers jealous…

cookingonthebrightside

Adventures in Eating, Drinking and Being Mary

Category Archives: Pasta

Blue Cheese Pasta with Buffalo Shrimp

Greek Pasta Salad

Pesto Orecchiette with Sausage and Brussel Sprouts

Chicken Parmesan Meatballs and Spaghetti

Crawfish Fettuccini

Garlic Bread Spaghetti Braid

Buffalo Chicken Lasagna

Buffalo Chicken Pasta Salad

On the Move!

Spicy Peanut Chicken Salad