Ingredients for Thai Chicken Pasta
- Linguine
- 1/3 cup sesame oil + 2 tablespoons sesame oil
- Boneless Skinless Chicken Breasts
- Crunchy Peanut Butter
- Heavy Cream
- 1/4 cup soy sauce
- Garlic Cloves
- White Vinegar
- 2 tablespoons brown sugar
- Ground Ginger
- Crushed Red Pepper Flakes
- Frozen Broccoli Carrots Cauliflower Mix
- Scallion
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How to Make Thai Chicken Pasta
- Cook linguine according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
- Heat 2 tablespoons of sesame oil in a large 6-quart pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
- In a medium bowl, whisk together the peanut butter, heavy cream, soy sauce, minced garlic, rice vinegar, 1/3 cup sesame oil, brown sugar, grated ginger, and red pepper flakes. Set aside.
- Add the broccoli, bell pepper, and carrots to the pot with the chicken. Cook for 4-5 minutes, or until the vegetables are tender-crisp.
- Add the cooked linguine to the pot. Pour the peanut butter sauce over the pasta and chicken mixture.
- Toss gently to coat everything evenly. Reduce heat to low and simmer for 3-5 minutes, or until heated through. Do not boil.
- Garnish with sliced scallions and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
45g
Fat
94g
Carbs
35g
