Peanut Chicken and Vegetables

Chicken and noodles with a Thai influence.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1 (14 ounce) can light coconut milk
• 3⁄4 cup peanut butter
• 2  tablespoons rice vinegar
• 1⁄2 teaspoon red pepper flakes
• 1 1⁄4 teaspoons salt
• 2  tablespoons  vegetable oil
• 1⁄4 teaspoon black pepper
• 24  ounces boneless skinless chicken breast halves
• 1  lb  cappellini  noodles
• 2 (1 lb) packages  coleslaw mix
• 1  bunch scallion, sliced
• 2  tablespoons  dry roasted peanuts, chopped

Directions

1. In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt. Set aside.
2. In large skillet, heat oil over medium-high heat. Season both sides of chicken with remaining 3/4 tsp salt and pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over and cook until internal temp is 160 F (4-5 minutes). Transfer to plate and keep warm.
3. Cook cappellini in large pot of lightly salted boiling water until al dente. Drain.
4. Place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and 2 tbsp water. Cook stirring frequently, for 2 minutes. Add second bag of coleslaw mix and cook an additional 2 minutes.
5. Slice chicken into thin strips. Stir half of the chicken and all of the peanut sauce into skillet. Cook 2 minutes, transfer to bowl.
6. Add cappellini to chicken mixture. Toss to mix well. Top with remaining sliced chicken and chopped peanuts.