Hopi Pasta

My mom originally had this dish at a restaurant in the Southwest. She remembered how well she liked it and recreated it with her own spin. The following is how we make it in our family. It’s an amalgam of wonderful flavors. (And it’s a great way to use leftover chicken.) This is one of my all-time favorite dishes.

Cook pasta.

Drain cooked black beans (canned are fine).

Heat chicken.

Sautee matchstick-sliced red peppers.

Make peanut sauce.

Peanut sauce: 1 large clove garlic, minced; cayenne pepper or pepper sauce to taste; 1/2 cup or more warm milk; 1/2 cup peanut butter; 2-3 Tbsp. honey; shake or mix well.

Slice scallions on the diagonal.

Once all of these things are done, we put each in separate bowls and everyone builds their own plate, thus:

Layer:

  1. Pasta
  2. Beans
  3. Chicken
  4. Sauteed red peppers
  5. Peanut sauce
  6. Goat cheese
  7. Scallions or chives
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