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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.
Course: Main Course
Author: Catherine's Plates

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.