Thai Chicken Pasta

Thai Chicken Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound linguine

  • cup plus 2 tablespoons sesame oil, divided

  • pound boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1

    cup crunchy peanut butter

  • cup heavy cream

  • ¼

    cup soy sauce

  • 2

    cloves garlic, minced

  • 2

    tablespoons white vinegar

  • 1

    tablespoon sugar

  • 1

    tablespoon ground ginger

  • 1

    tablespoon crushed red pepper

  • 1

    (16-ounce) package frozen broccoli, cauliflower, and carrot mixture, thawed

Directions

In a soup pot, cook pasta according to package directions; drain, rinse, drain again, and set aside in the colander. In the same pot over medium-high heat, heat the 2 tablespoons sesame oil. Add chicken and brown 5 to 7 minutes. Meanwhile, in a medium bowl, combine peanut butter, cream, soy sauce, garlic, vinegar, remaining oil, the sugar, ginger, and red pepper; mix well. Add the vegetables to the chicken and cook 4 to 5 minutes, or until vegetables are tender. Return linguine to pot and add peanut butter mixture; toss to coat. Reduce heat to low and cook 3 to 5 minutes, or until mixture is heated through. (Do not boil.) Notes Top this with thinly sliced scallions for extra flavor and color.


Nutrition

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