Wednesday, November 23, 2011

Thai Chicken Linguine

Thai Chicken Linguine

1 Small Box Whole Wheat Linguine
1/3 cup Sesame Oil and 2 Tbsp divided
Chicken Breast Chopped
1 Cup Crunchy Peanut Butter, Generic is fine
2/3 Cup Skim Milk, you will need to add more as it cooks because it gets sticky
¼ cup Low Sodium Soy Sauce
2 tsp ground ginger
2 tbsp white vinegar
1 tbsp Splenda
1 tbsp crushed red pepper
1 package frozen broccoli, cauliflower and carrots

Cook Pasta and drain, put back into large pt

In a large sprayed skillet, heat 2 tbsp sesame oil, cook chicken until down. 

In a separate bowl combine all other ingredients except vegetables.  Stir well and slowly add milk if needed beyond 2/3 cup.  Cook veggies until tender or with chicken.  Add chicken, veggies and sauce in with the pasta.  Cook on low and stir often until heated through.  Add milk as you cook if needed.

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