Once upon a time, I thought it would be a good idea to make peanut sauce. Around that same time, I apparently forgot that all of my cooking is done for one. Thus, five of my meals in the past nine days have involved peanut sauce. Sometimes these things happen.
Because I shockingly don’t enjoy only eating stir fry for days on end, I got a little creative and made a slight variation on what I had been eating. I made a single-serve pasta bake a few weeks ago and basically followed the same pattern for this. I wasn’t sure how it’d turn out, but I ended up really liking it.
Pasta Bake with Peanut Sauce
– 1/3 cup uncooked pasta (I used whole wheat penne)
– 1/2 boneless, skinless chicken breast, cooked
– 1/3 cup red pepper, chopped
– 1/3 cup green pepper, chopped
– 1/3 cup broccoli florets
– 1/3 cup frozen corn
– 1/4 cup shredded mozzarella cheese + extra for top
– 3 Tbsp. peanut sauce (I used the recipe from Two Peas and Their Pod, omitting the lemon grass and ginger)
1. Preheat oven to 350 degrees.
2. Prepare pasta according to directions.
3. Drain pasta and return to pot. Stir in pepper, broccoli, corn, mozzarella, and peanut sauce until well combined.
4. Place pasta mixture in ramekin. Top with remaining mozzarella and bake for 10 minutes.
5. After baking, broil for 2-3 minutes or until cheese is browned if desired.