Thai Chicken Pasta

Thai Chicken Pasta
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  1. 1 pound linguine
  2. 1/3 cup plus 2 tablespoons sesame oil, divided
  3. 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  4. 1 cup crunchy peanut butter
  5. 2/3 cup heavy cream
  6. 1/4 cup soy sauce
  7. 2 cloves garlic, minced
  8. 2 tablespoons white vinegar
  9. 1 tablespoon sugar
  10. 1 tablespoon ground ginger
  11. 1 tablespoon crushed red pepper
  12. 1 (16-ounce) package frozen broccoli, cauliflower, and carrot mixture, thawed
What To Do
  1. In a soup pot, cook pasta according to package directions; drain, rinse, drain again, and set aside in the colander.
  2. In the same pot over medium-high heat, heat the 2 tablespoons sesame oil. Add chicken and brown 5 to 7 minutes.
  3. Meanwhile, in a medium bowl, combine peanut butter, cream, soy sauce, garlic, vinegar, remaining oil, the sugar, ginger, and red pepper; mix well.
  4. 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.)