Chicken & Pasta in Peanut Sauce
Easy chicken and pasta in a Thai peanut sauce.
Yield
5 servingsPrep
8 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
thin |
|
| 1 | bunch |
broccoli florets
cut in 2-inch lengths |
*
|
| 1 | medium |
sweet red bell peppers
cut in bite-size strips |
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
thai peanut sauce
|
* |
| 1 | x |
sweet red bell peppers
crushed, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
thin |
|
| 1 | bunch |
broccoli florets
cut in 2-inch lengths |
*
|
| 1 | medium |
sweet red bell peppers
cut in bite-size strips |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
thai peanut sauce
|
* |
| 1 | x |
sweet red bell peppers
crushed, optional |
*
|
Directions
In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking.
Drain.
Return to Dutch oven and set aside.
Meanwhile, halve chicken breasts horizontally.
Sprinkle chicken with salt and pepper.
In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F).
Transfer to cutting board.
Slice chicken; add to pasta and vegetables.
Heat through.
Add peanut sauce.
Pass crushed red pepper.
