Thai Chicken Pasta

By carvalhohm

Ingredients

• 1 pound linguine
• 1/3 cup plus 2 tablespoons sesame oil, divided
• 5 1/2 pounds 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 garlic cloves, minced
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon ground ginger
• 1 tablespoon crushed red pepper
• 1 package (16 ounces) frozen broccoli, cauliflower, and carrot combination, thawed

Details

Servings 4
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again and set aside in the colander.

In the same pot, heat the 2 tablespoons sesame oil over medium-high heat. Add the chicken and brown for 5 to 7 minutes.

Meanwhile, in a medium-sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, remaining 1/3 cup oil, the sugar, ginger, and red pepper; mix well.

Add the vegetables to the chicken and cook for 4 to 5 minutes, or until the vegetables are tender. Return the linguine to the pot and add the peanut butter mixture; toss to coat. Reduce the heat to low and cook for 3 to 5 minutes, or until the mixture is thoroughly heated; do not boil.

Notes:
I like to top this with thinly sliced scallions for extra flavor and color.