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.


  • 15 minutes


  • 4-6 servings


  1. Heat Coconut Milk in large skillet over medium-high heat. Add chicken, simmer, stirring until almost cooked through.
  2. 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.
  3. Add vegetables, combine and heat through. Add spaghetti (or rice noodles) and toss well. Sprinkle with peanuts and serve.