Thai Chicken and Squash
Pat and I both liked this.
Pat and I both liked this.
4 servings - 8 SP each
Cube a butternut Squash
Line cookie sheet with foil, spray with Pam
Roast 400 until done 45 - 60 min.
Chicken - I used slow cooked that I had frozen
Warm up 12 oz chicken with 2 tsp Tumeric
Microwave 2 containers of prepared rice - serves 4
Place rice, squash, chicken in thirds in four flat bowls. Drizzle 3 TBS Peanut Sauce over each.
Peanut Sauce - makes 8 servings of 3 TBS each - can refrigerate up to a week
1/2 cup PB2
Make a thick paste with water
2 TBS Red Curry Paste
2 TBS Apple Cider Vinegar
3/4 cup canned coconut milk
1 tsp minced ginger
1 tsp sugar
Whisk together and drizzle over food. Refrigerate leftover sauce.
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