Thai Peanut Chicken Pasta
A delicious dish made easy using rotisserie chicken, asian inspired flavors right out of your pantry, veggies from your refrigerator and pasta. Easy & fast put together meal that will bring them all to the table.
Equipment
- large pot
- large deep skillet
Ingredients
- 1 lb (or less) thin or angel hair pasta, uncooked
- 3 TBS toasted sesame oil (DIVIDED)
- 1/4 head of cabbage, SHREDDED
- 1/2 red onion, SLICED THINLY
- 3 carrots, CUT INTO MATCH STICKS
- 1 TBS minced ginger
- 1 TBS minced garlic
- 2 cups cooked chicken, chopped (I use rotisserie chicken)
- 1/4 cup soy sauce
- 1/4 cup peanut butter
- 1/4 cup honey
- 1/4 tsp black pepper
Instructions
- In a large pot of boiling water, add 1/2 TBS salt to flavor water and pasta. Stir in spaghetti and cook per instructions on back of package for al dente.Drain pasta and place back in pot. Stir in 2 TBS toasted sesame oil to coat pasta. Set pot aside.
- In a large skillet, heat 1 TBS toasted sesame oil. Stir in carrots for 2-3 minutes. Add in cabbage and onion and stir until just wilted. Stir in ginger, garlic and black pepper.
- Add in soy sauce, peanut butter and honey. Stir to combine.
- Add pasta in and stir until pasta is all coated. Enjoy.