Thai Chicken Pasta

Ingredients

• 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. 1

   In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.

2. 2

   In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.

3. 3

   Add the chicken and brown for 5-7 minutes.

4. 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. 5

   Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.

6. 6

   Return the linguine to the pot, add the peanut butter mixture and toss to coat.

7. 7

   Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.

8. 8

   Top with the scallions, and serve. Enjoy!