Gluten Free Peanut Chicken Pasta
Ingredients
- 1-16 oz bag Rice Noodles
- 1-13.5 oz can Coconut Milk
- 1 1/4 lbs boneless, skinless chicken breast, thinly sliced
- 1-3.5 oz box Peanut Sauce Mix
- 1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)
- Optional: 1/2 cup chopped peanuts
A gluten-free version of one of our more popular recipes. Rice Noodles make this dish a delicious alternative for those with special dietary needs.
Time
- 15 minutes
Yield
- 4-6 servings
Directions
- Put a large pot of salted water on to boil.
- Heat Coconut Milk in large skillet over medium-high heat. Add chicken. Stirring, simmer until almost cooked.
- Add Peanut Sauce Mix (both inner envelopes) to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.
- Add vegetables, combine and heat through.
- Meanwhile, cook Rice Noodles according to bag directions. Drain, rinse and toss with peanut sauce mixture until combined.
- Sprinkle with peanuts and serve.