Peanut Chicken Pasta

I got this one from Kraft magazine. Being a LOVER of Thai food it fit the bill for me and my family! Wonderful with a side of spring rolls!!

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1 (13 1/2ounce) can coconut milk
• 1 1⁄4 lbs  , boneless skinless chicken breasts, thinly sliced
• 1 (3 1/2ounce) packet  of thai  peanut sauce mix
• 1 (10 ounce) box  frozen peas and carrots, thawed
• 1  lb spaghetti, prepared (I like thin)

• Optional

• 1⁄2 cup peanuts (to garnish)

Directions

1. Heat coconut milk in a large skillet over medium-high heat.
2. Add chicken and simmer, stirring until almost cooked through.
3. Add peanut sauce to chicken and bring to a boil.
4. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is done.
5. Add veggies and combine, heating through. Add spaghetti and toss well.
6. Sprinkle with peanuts and serve!