Satay Chicken Pasta Salad

This recipe is yummy! I've heard of a lot of recipes lately that have peanut butter and chicken in them, and it sure turns out great. Once again, it's a Pampered Chef recipe.

8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix (This is a Pampered Chef seasoning, but you can use others)
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
½ cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef’s Knife. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Yield: 6 servings