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Thai Chicken Pasta

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Yes, this sounds like an odd combination of ingredients, but once you taste the finished dish, you'll know it works!

Serves: 4

Cooking Time: 30 min

What You'll Need:
  • 1 pound linguine
  • 1/3 cup plus 2 tablespoons sesame oil, divided
  • 5 1/2 pounds 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
  • 1 package (16 ounces) frozen broccoli, cauliflower, and carrot combination, thawed
What To Do:
  1. In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again and set aside in the colander.

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

  3. Meanwhile, in a medium-sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, remaining 1/3 cup oil, the sugar, ginger, and red pepper; mix well.

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

Notes

I like to top this with thinly sliced scallions for extra flavor and color.

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