This is another crowd pleaser at my house.  Even though I sneak spinach in there!  Hey, what’s not good smothered in a peanut sauce??

I originally got the recipe from Real Simple’s “10 things to do with rotisserie chicken”  It’s the last one “Gingery Peanut Noodles with Chicken”, but made a few changes.  One of which is that I don’t use a rotisserie chicken.  I’m not a big fan of the dark meat, so I only use the breasts.  To each his own though!Ingredients

• 1/2 cup peanut butter
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger (I cheat and use this)
• Box of Pasta or use Quinoa or…nothing at all.  It’s great on it’s own!  This time I used quinoa.
• 4-6 Chicken Breasts.  Depends on how many people you have and how soupy you want it.  I use 6 and either cube it and then cook or have the Huz grill them on the BBQ and then cube after (this is obviously my preferred choice :))
• 2 Tablespoons of Olive Oil
• Salt and Pepper to taste
• 5-6 cups of spinach.

2 green onions sliced (optional)

Directions

• Either cube the chicken breasts and cook in a large pan with a little olive oil, salt, and peopper or toss the breasts in olive oil, salt, and pepper and BBQ it and then cube.
• Start to cook the pasta/quinioa/whatever you want to use/not use.
• While all of that is cooking…
• In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
• Add the peanut mixture to the cooked chicken, and toss in the spinach.  Serve over the pasta, quinoa, rice or serve alone!  Garnish with the green onions.  DELICIOUS!  I add Siracha on mine too~mmmmm.