All right, so check this out. Tasty. Easy. Quick. WOOHOO!
This is Thai Style Chicken and Pasta.
Start some water boiling. While this is going cut up a cup or two of cooked meat (I used leftovers from Lemon Rosemary night). Throw this into a colander in the sink. Add some halved snap peas. About this time you water is likely boiling. Throw in your pasta (I used fresh fettuccini, so my cook time was only a couple minutes).
While this is cooking, in another pan add 1/4 c. of chicken broth with 2 spoonfuls of peanut butter. I had creamy, but I think crunchy would have added a nice touch. I also added a touch of fish sauce, because I had it, and it tastes "authentic". Whisk around the peanut butter until it melts. Throw in a minced clove of garlic, a tsp of lime juice, a tsp of soy sauce and a dash of crushed red pepper.
When your pasta is done, pour it and all its hot water into the colander. This should be sufficent to heat the meat and peas. Put all this back into the hot pasta pot, throw in a cup of crushed pineapple, and then toss in the sauce.
Now, before this, I made clean out the pantry apple crisp.
I had a bag of apples, which I effortlessly sliced in my trusty cuisinart. I threw those bad boys in a 9x13 pan, and sprinkled a bit of sugar, flour and cinnamon on. I then dribbled about 1/3 c. of water on top. We had some (about 4) single serving packets of oatmeal, which I combined with 1 c. flour, 1/2 c. brown sugar, and 1/2 c. melted butter. I think crumbled this all over the top of the apples and threw it all in the oven for 45 minutes at 350.
Serve with vanilla ice cream. If timed correctly, the apple crisp is going into the oven as you start the pasta, and comes out just in time to eat.