Thai chicken pasta recipe



  • 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
How to Make It
  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!

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