Peanut Chicken Pasta with Vegetables

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 (both inner envelopes)
1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)
1-lb spaghetti, prepared according to box directions (or substitute our gluten free Rice Noodles)
Optional: 1/2 cup chopped peanuts

A Taste of Thai Peanut Sauce Mix and Coconut Milk enhance this simple, delicious meal.

Heat Coconut Milk in large skillet over medium-high heat. Add chicken, simmer, stirring until almost cooked through.
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. Add spaghetti (or rice noodles) and toss well. Sprinkle with peanuts and serve.

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