Egged Thai Chicken and Pasta

Smokey Bob

<p />Was trying out some of Ken Stone’s rubs and sauces this week end and came up with a dish that some of you’all may enjoy. I call it Egged Thai Chicken and Pasta.
The proportions are approximate and for a single serving.[p]6 oz. boneless/skinless chicken breast
Gilded Splinters rub to taste
2 ½ oz. linguine or past of choice
¼ cup frozen peas, thawed and drained
¼ cup julienned carrot.
2 tbs. CrossRoads finishing sauce (peanuts, vinegar, sugar, spices with a little heat!)
Chopped green onions
Chopped cilantro
I had cooked the chicken earlier in the day so I shredded it and nuked it to take the chill off.
Cook pasta according to package directions.
Meanwhile prepare the veggies.
Drain the pasta, add the chicken, veggies and sauce.
Toss to coat and plate.
Sprinkle on the green onions and cilantro.[p]SB

Chef Wil

Smokey Bob,
your dish really looks great, I must say this is a " I wanna try this " kinda dish, thanks for the pic.

Cap'n

Smokey Bob,
That looks like something I will try soon - have been looking for something a little lighter after the stuffed brisket this past weekend!
Cheers,
BC (aka Cap'n)

WooDoggies

Chrispy Bob![p]That looks delicious. Will you be cooking that dish in Walfdorf this year?

John