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Tai Chicken Pasta

Thai-Chicken-Pasta-OR-jpg.jpg

What You'll Need:

  • 1 pound linguine
  • 1/3cup plus 2 tablespoons sesame oil, divided
  • 11/2pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup crunchy peanut butter
  • 2/3cup heavy cream
  • 1/4cup soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon ground ginger
  • 1 tablespoon crushed red pepper
  • 1 (16-ounce) package frozen broccoli, cauliflower, and carrot mixture, thawed

Make Dairy-Free Pasta in White Sauce

What To Do:

  1. In a soup pot, cook pasta according to package directions; drain, rinse, drain again, and set aside in the colander.
  2. In the same pot over medium-high heat, heat the 2 tablespoons sesame oil. Add chicken and brown 5 to 7 minutes.
  3. Meanwhile, in a medium bowl, combine peanut butter, cream, soysauce, garlic, vinegar, remaining oil, the sugar, ginger, and red pepper; mix well.
  4. Add the vegetables to the chicken and cook 4 to 5 minutes, or until vegetables are tender. Return linguine to pot and add peanut butter mixture; toss to coat. Reduce heat to low and cook 3 to 5 minutes, or until mixture is heated through. (Do not boil.)

Notes

  • Top this with thinly sliced scallions for extra flavor and color.
  • We generally like to have salad with our meals, and we've got a perfect one to go along with this dish! Try ourChop Chop Saladfor a refreshing accompaniment!

Read more at http://www.mrfood.com/Chicken/Thai-Chicken-Pasta-1084#DfaEmtxJTJHq5UtD.99

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