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One-Pot Thai Peanut Chicken Pasta

  • Prep 15 min
  • Total 30 min
  • Servings 6

Keep dirty dishes to a minimum with this one-pot Thai pasta that’s ready in just 30 minutes! MORE + LESS -

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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