Thai Chicken Pasta

By KimberlyB

Ingredients

• 1 pound linguine
• 1/3 cup plus 2 tablespoons sesame oil, divided
• 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup crunchy peanut butter
• 2/3 cup heavy cream
• 1/4 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

Preparation

Step 1

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.