WE ARE MASTER CHEFS. (Okay, not really. I myself recently rejoiced at remembering how to make boxed Mac and Cheese- but we watch a lot of Food Network and we FEEL LIKE WE’RE MASTER CHEFS.)
Between the two of us, we were able to create this tasty dish:
YOU WILL NEED:
- Spaghetti or similar noodly-type things
- Chicken tenderloins
- Vegetables (fresh or frozen): Broccoli and Cauliflower florets (the little tree-things), carrots
- Olive oil
- Balsamic vinegar
- Chili powder
- Red pepper flakes
- Salt ‘n’ Pepa
- Cooking Pot
- Cooking Pan
- Other Cooking Pan (a little one, for the sauce)
- Colander (strainer)
- Um… a stove, I guess?
Toss a bit of olive oil, salt and pepper on the larger pan, put in the chicken and cook it on sorta-low heat until there are no pink bits.
While that’s happening: boil the noodles and vegetables together in a biggish pot of water until tender and squishy. Strain them, then add to the cooked chicken.
(measurements can be… ehh)
In the smaller pan, combine on low to medium heat: 1/4 cup of peanut butter, 1 Tablespoon of Balsamic vinegar, 1 Tablespoon of Olive oil, big glob of chili powder, and a pinch of salt, pepper, and red pepper flakes (L put in a lot by accident, but I liked it spicy.) Let the mixture melt a bit, and add a little water if it looks too thick to you.
Now flop all that peanut-y goodness around in the chicken, noodles, and veggies until it looks edible. Serve with chopsticks, then give up and use a fork.