Thai chicken pasta recipe

Ingredients

• 1 lb linguine
• 1⁄3 cup sesame oil
• 2 tablespoons sesame oil
• 1½ 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

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!