Easy Thai Chicken Pasta

Not authentic but we like it just the same.

• Ready In: 52 mins
• Serves: 5

Ingredients

• 1  lb linguine
• 1⁄3 cup  sesame oil, plus
• 2  tablespoons  sesame oil, divided
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1  cup crunchy peanut butter
• 2⁄3 cup heavy cream
• 1⁄4 cup soy sauce
• 3  cloves garlic, minced
• 2  tablespoons white vinegar
• 1  tablespoon sugar
• 1  tablespoon ground ginger
• 1  tablespoon crushed red pepper flakes
• 1 (16 ounce) package  frozen broccoli, cauliflower and carrot combination thawed

Directions

1. In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
2. In the same large pot, heat 2 tablespoons sesame oil.
3. Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
4. In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
5. Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
6. Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
7. Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.