We had to watch our budget just before Christmas 2016 very closely. The time was incredibly fraught and emotional, so we had to be vigilant with finances and spend as little as possible. We scoured the net, reading tonnes of money saving blogs and food blogs to try and make the most of what we had. In turn, these gave us the knowledge on how to be frugal (well as frugal as we could be without literally giving up our sanity). I had originally spotted this recipe on the Thrifty Lesley blog (which is a perfect website if you want to eat for a £1 per day as she has some amazing meal plans) but I substituted the regular peanut butter for PB2 therefore the result is lower in fat.
Chicken Satay Spaghetti
A lovely albeit quirky Chicken Satay dish using spaghetti.
For the dressing:
6 tbsp made up PB2 (or crunchy peanut butter)
1 pinch Paprika
1 tbsp light soy sauce
1 garlic clove (crushed)
1 tsp ginger (finely chopped)
1 tsp wasabi paste
1 tsp cumin
Juice of 1 lemon
1 tbsp sugar
For the rest:
200g shredded chicken (from boneless thigh or breast fillet - you can decide)
4 spring onions
1 yellow pepper
1 tbsp sunflower oil
Preheat oven to 200C/180C fan/gas mark 6.
Make up the PB2 according to the packet to make 6 heaped tablespoons of paste. Add all the other dressing ingredients to it and mix well.
Chop the ginger, pepper, onions and the carrots finely, crush the garlic.
Pop the chicken in the oven for around 20 minutes until juices run clear. Remove from the oven and shred. Put to one side. 10 minutes into cooking the chicken, cook the spaghetti according to the packet.
At the same time, in a large pan add a little oil and add the onion and garlic over a medium heat and cook until the onion is transparent. Add the carrot, yellow pepper and fry until carrot is cooked but still a little crunchy. Add peas. Then add the dressing. Mix all the vegetables up with the dressing.
Drain spaghetti, and add it to the pan with the shredded chicken. Mix everything together until piping hot and serve.