Love me some JIF

I was heartbroken when I last went to Costco to purchase more JIF peanut butter, only to find that they have stopped selling JIF and are now opting to sell Skippy.  This is a point of contention in our household, and the kids have even done taste tests (JIF won, obviously).  JIF is our peanut butter of choice.  At least for most of us.  The other day I received an email from JIF announcing a JIF New Classics Recipe Contest, which I promptly entered.  This is a take on one of our favorite meals - Szechwan Noodles.  I made some changes to the basic recipe, and I must say it turned out delicious!  In fact, I think I impressed my good friend (who is a caterer) when I served it last night.  Hooray for JIF!

Spicy Peanut Noodles with Chicken

6 garlic cloves, chopped

1/4 cup fresh ginger, peeled and chopped

1/3 cup vegetable oil

1 (14-oz.) can coconut milk, divided

1/2 cup tahini (sesame paste)

1/2 cup JIF creamy peanut butter

1/3 cup soy sauce

1/4 cup sherry vinegar

1/4 cup honey

1/4 teaspoon hot chili oil (or as much as you like)

2 tablespoons dark sesame oil

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper

1 1/2 pounds chicken breast or tenders

1 (15-oz.) can chicken broth

1 pound spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 cup snow peas

4 scallions, sliced diagonally (white and green parts)

6 tablespoons chopped, dry-roasted peanuts

Place chicken in a large saucepan; add broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 1-inch pieces.

While the chicken cooks, start heating your water for the spaghetti.

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, 1 cup of the coconut milk, tahini, JIF peanut butter, soy sauce, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce, adding more coconut milk as needed until you reach the desired consistency.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red peppers, yellow bell peppers, snow peas and chicken; toss well, adding more sauce as desired.  Garnish with scallions and peanuts. Serve warm or at room temperature.