1 roast chicken
2 sweet potatoes
1 tsp sugar
1 tsp chili powder
1 tsp cinnamon
1 lb rice noodles or pasta
2/3 c peanut butter
6 oz cream cheese
4 tsp asian chili sauce
2 T soy sauce
1 bunch green onions, thinly sliced
Debone and cut up roast chicken. Peel sweet potatoes and cut into 3/4″ cubes. Toss sweet potato cubes 2 T coconut oil, sugar, chili powder, and cinnamon. Spread out on a oiled baking sheet, and roast in a 450 oven for 20 minutes or until tender. Cook noodles or pasta according to package directions. Drain, reserving 2 c of pasta water. In a saucepan, combine peanut butter, cream cheese, chili sauce, and soy sauce. Whisk in 1-1/2 c pasta water. Stir over medium heat until heated through. If the sauce gets too thick, add additional pasta water to thin. Stir in the green onions. Combine pasta with chicken, sweet potatoes, and sauce. Serves 6 to 8.
Leave the chicken out, and make this dish as a side dish with roast chicken or roasted red pepper chicken instead.
