This was my first attempt at Thai (cooking or eating), and let me just say that I am hooked. This had a light peanut sauce with just enough kick that I liked it, but it wasn't too hot for my spice-averse husband.
Since I was a Thai newbie, I made very few changes to the original recipe, which you can find here from Cooking Light. (After seeing Cooking Light come after other bloggers, since I didn't make many changes, I'll let you follow the link for the recipe. My only recommendation - make extra sauce.)
I saw this sauce recipe on Cooking Light, and thought it would be fabulous over chicken rather than just plain pasta. Trust me, it is. Plus, it makes for a very light, very filling meal.
1 lb. boneless skinless chicken breasts Whole wheat egg noodles (if desired) Freshly grated Parmesan cheese (if desired) Salt and pepper to taste EVOO
For the sauce: 2 tsp. EVOO 1/2 cup chopped onion 1 clove garlic, crushed 1 jar roasted red peppers, drained 2 tsp. balsamic vinegar 1 cup FF half and half 1 Tbsp. tomato paste 1/8 tsp. ground red pepper
Brush EVOO over both sides of chicken breasts and season with salt and pepper to your liking. Grill until cooked through. Boil water and cook egg noodles.
At the same time, heat 2 tsp. EVOO over medium heat. Add onions and garlic and saute until the onions are clear, around 2 minutes. Add roasted red peppers and cook until heated through, around 2 more minutes. Increase to medium-high heat and stir in vinegar, cooking until liquid evaporates, about 1 minute. Remove from heat and cool 5 minutes.
Whisk together half and half and tomato paste. Process pepper mixture in a food processor until smooth. Return to pan and cook over low heat until warm. Stir in half and half mixture and heat through. Stir in ground red pepper.
Serve chicken on a bed of egg noodles. Drizzle sauce on top.
WW Info: 7 points for 1 cup noodles, 3 ounces chicken, and about 1/4 cup of sauce