Faux Thai Chicken

* ½ (16-ounce) box tri-color spiral pasta (rotini or fusilli)
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper


In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.

Grilled Thai Shrimp Kabobs

* ½ cup mango chutney
* 1/3 cup reduced-sodium soy sauce
* ½ teaspoon bottled minced garlic
* ¼ cup vegetable oil
* 1 (8-ounce) can pineapple chunks, drained and juice reserved
* 1 pound peeled and deveined shrimp, divided
* ½ pint grape tomatoes, divided
* cooking spray


Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.

Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.

Pour remaining marinade in a small serving bowl or gravy boat, and set aside.

When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.

Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.

Serve extra marinade for dipping.