Spicy Thai Chicken Pasta

Recipe by Iron Woman
READY IN: 50mins




  • Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
  • Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
  • In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
  • Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
  • Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
  • Soak skewers in water for at least 10 minutes.
  • Remove chicken from marinade and weave onto skewers; discard marinade.
  • Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
  • Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
  • Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
  • Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
  • Place pasta on large platter.
  • Top with skewers of cooked chicken.