But I've loaned my copy out to a friend, so today I tried this very similar dish from Kitchen Confidante. It's pretty similar in ingredients and the quick-and-easy factor. And it's tasty, too! I just finished eating it and my tummy is very happy.
I've used zucchini and summer squash as a low-carb alternative to pasta many times -- most frequently when I'm craving spaghetti, or want something noodle-y in my chicken soup. (And as an alternative to pizza crust.) But today I didn't want to mess with making the squash noodles (which means I'm feeling very lazy; they're not that hard!), so I just used some pasta I had on hand and cooked it al dente.
Like most Americans, I'm accustomed to and usually prefer pasta that's been cooked till it's uniformly soft. But al dente means "to the tooth," and requires pulling the pasta out when the outside is soft but the inside still has a bit of resistance when you bite into it. The reason I cook it this way is because this lowers the glycemic index a bit.
I made the peanut sauce as posted by Kitchen Confidante, with a few minor changes:
- I sauteed about a tablespoon of finely diced onion in a bit of canola oil, and added the rest of the sauce ingredients to that, whisking it all together over low heat and eating the finished dish warm.
- I added a pinch of ground ginger.
- I used chicken stock instead of water. This adds flavor and also a bit of protein to the dish.
This dish could easily be made vegetarian by swapping out tofu or some type of pea or bean for the chicken, and using vegetable stock in place of the chicken stock.
It was quick, easy and delish! And I look forward to trying it again with zucchini noodles.
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