Charlene's Recipe

Peanut chicken pasta with vegetables

Category: Main entree

Serves 4-6

1 can (13.5 oz.) light coconut milk (or regular) (a taste of Thai)
1 1/4 lb boneless, skinless chicken breast, thinly sliced
1 pkt (3.5 oz) peanut sauce mix (A taste of Thai)
1 box (10 oz) frozen peas and carrots, thawed (or your favorite vegetable)
1 lb. spaghetti (prepared according to box)

Heat coconut milk in a large skillet over medium high heat. Add chicken, simmer, stirring until almost cooked through.
Add peanut sauce to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.
Add vegetables, combine and heat through. Add cooked spaghetti and toss well. Sprinkle with peanuts, if desired and serve.