ONE-POT THAI PEANUT CHICKEN PASTA

One-Pot Thai Peanut Chicken Pasta image

Provided by By Madison Mayberry Hofmeyer

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 17

1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups water
2/3 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 to 2 tablespoons Sriracha sauce
1 tablespoon olive oil or toasted sesame oil
1 teaspoon ground ginger
1 lb uncooked linguine
1 medium red bell pepper, seeded and sliced
1 medium orange or yellow bell pepper, seeded and sliced
1 cup shredded carrots
2 cups shredded deli rotisserie chicken
Juice from 1/2 small lime
3 tablespoons chopped fresh cilantro
3 tablespoons chopped roasted peanuts
3 tablespoons thinly sliced green onions

Steps:

In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

Nutrition Facts : ServingSize 1 Serving