THAI CHICKEN PASTA

Thai Chicken Pasta image

Make and share this Thai Chicken Pasta recipe from Food.com.

Provided by Midwest Maven

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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!

Nutrition Facts : Calories 1380.9, Fat 75.8, SaturatedFat 18.8, Cholesterol 153.1, Sodium 1452, Carbohydrate 106.2, Fiber 9.3, Sugar 11.3, Protein 72.7

*** Explore more Thai Chicken Pasta Recipes »

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