Thai Chicken Pasta

Midwest Maven's Note:

This is a yummy one pot, Thai inspired dish from Mr. Food, pretty easy too!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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

Directions:

1. In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
2. In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
3. Add the chicken and brown for 5-7 minutes.
4. 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.
5. Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
6. Return the linguine to the pot, add the peanut butter mixture and toss to coat.
7. Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
8. Top with the scallions, and serve. Enjoy!

Reviews

[~Nimz~]

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 :)

[BakinBaby]

We really enjoyed this easy to make meal. Used creamy peanut butter and half/half as that was what I had on hand. Made for newest tag!