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One-Pot Thai Peanut Chicken Pasta

  • Prep 15 min
  • Total 30 min
  • Servings 6
  • Pinterest
    2K
  • Print
    9K
  • Save
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Keep dirty dishes to a minimum with this one-pot Thai pasta that’s ready in just 30 minutes! MORE + LESS -

Madison Mayberry
September 20, 2016

Ingredients

1
carton (32 oz) Progresso™ chicken stock
1 1/2
cups water
2/3
cup creamy peanut butter
3
tablespoons soy sauce
2
tablespoons honey
1
to 2 tablespoons Sriracha sauce
1
tablespoon olive oil or toasted sesame oil
1
teaspoon ground ginger
1
lb uncooked linguine
1
medium red bell pepper, seeded and sliced
1
medium orange or yellow bell pepper, seeded and sliced
1
cup shredded carrots
2
cups shredded deli rotisserie chicken
Juice from 1/2 small lime
3
tablespoons chopped fresh cilantro
3
tablespoons chopped roasted peanuts
3
tablespoons thinly sliced green onions

Steps

Hide Images
  • 1
    In very large stockpot, heat chicken stock and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
  • 2
    Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
  • 3
    Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

Expert Tips

Make sure not to cut the peppers too thin. Cutting them slightly thicker will prevent them from becoming mushy while cooking.

This recipe makes great leftovers! Store leftovers in resealable plastic or glass container. If necessary, add a little extra stock or water to the pasta before reheating.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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