Thai Chicken Pasta

(Courtesy of Mr Food)

Ingredients:
1 lb. linguine
1/3 c. plus 2 Tbsp. sesame oil, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes
1 c. crunchy peanut butter
2/3 c. heavy cream
1/4 c. soy sauce
2 cloves garlic, minced
2 Tbsp. white vinegar
1 Tbsp. sugar
1 Tbsp. ground ginger
1 Tbsp. crushed red pepper
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot mixture, thawed

Directions:
In a soup pot, cook pasta according to package directions; drain, rinse, drain again and set aside in the colander.

In the same pot over medium-high heat, heat 2 Tbsp. sesame oil.  Add chicken and brown 5-7 minutes.

Meanwhile, in a medium bowl, combine peanut butter, cream, soy sauce, garlic, vinegar, remaining oil, the sugar, ginger and red pepper; mix well.

Add the vegetables to the chicken and cook 4-5 minutes, or until the vegetables are tender.  Return linguine to pot and add peanut butter mixture; toss to coat.  Reduce heat to low and cook 3-5 minutes, or until the mixture is heated through (do not boil).


http://www.mrfood.com/Pastas/Thai-Chicken-Pasta-1084

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