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.
Sweet and Sour Shrimp
Thai Style Pho-Ga
Drunken Noodles (Pad Kee Mao)
Get our latest recipes
Enter your email address
This field is for validation purposes and should be left unchanged.