Thai Chicken Pasta
This is a yummy one pot, Thai inspired dish from Mr. Food, pretty easy too!
- Ready In:
- 1 lb linguine
- 1⁄3 cup sesame oil
- 2 tablespoons sesame oil
- 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
- 2 garlic cloves, minced
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon ground ginger
- 1 tablespoon crushed red pepper flakes
- 1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
- scallion, thinly sliced
- In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
- In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
- Add the chicken and brown for 5-7 minutes.
- Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
- Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
- Return the linguine to the pot, add the peanut butter mixture and toss to coat.
- Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
- Top with the scallions, and serve. Enjoy!
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This had way too much sesame oil in it for our taste, although I did reduce it significantly because I know I don't tolerate a lot of that particular flavor. It seemed that the peanut butter overwhelmed all the other flavors that we so enjoy in this type of meal. I used a broccoli and carrot mix of veggies because all the others had flavoring in them or a cheese sauce. We loved the veggies. Thanks for sharing. Made for Photo Swap :)Reply