Rotini w/ Thai Peanut Sauce & Bell Peppers
6 cups dry rotini
1 each red, yellow, and green bell pepper, cut into strips
1/2 bottle PC brand Memories Of Szechwan sauce OR 1 cup spicy peanut sauce
1/2 package condensed coconut, grated
2 tablespoon olive oil
Cook the rotini in a large pot of boiling water, drain, and set aside.
Saute the peppers in a very large, oiled saucepan over med-high heat until crisp-tender, about 5-7 minutes.
Combine the peanut sauce and coconut in a bowl together, then add to the pot with the cooked rotini. Saute the whole thing until the sauce has thickened slightly, about 2-3 minutes, then serve hot.