OKLAHOMA CITY (KFOR) – Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.

Ingredients

• 1 Tbsp Canola Oil
• 1/2 Cup Stemmed And Sliced Jm Farms Shiitake Mushrooms
• 1 Small Shallot, Finely Diced
• 1 Tbsp Red Curry Paste
• 2 Medium Carrots, Julienned
• 1 Small Package Scissortail Farms Chives, Cut Into 1/2 In Slices
• Freshly Ground Pepper
• Scissortail Farms Cilantro, Chopped For Garnish
• 2 Chicken Breasts, Diced
• 1 Piece Fresh Ginger, Grated
• 2 Cups Hiland Heavy Cream
• 1 Cup Nappa Cabbage , Shredded
• 1/2 Tsp Cheatwood honey
• Kosher Salt
• 1 Package Della Terra Fusilli Pasta, Cooked Al Dente
• 2 Kize Peanut Butter Bars, Crumbled

Directions

STEP 1

Heat the oil in a small saucepan over medium heat. Cook the chicken breasts until browned. Add and saute the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the heavy cream and red curry paste, cooking 1 minute. Add the cabbage and carrots, cooking 5 minutes more.

STEP 2

Remove from the heat and stir in the honey, chives, and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

STEP 3

Top with cilantro and crumbled Kize Bars.