Thai Chicken Pasta - cooking recipe

Ingredients

1 lb linguine
1/3 cup sesame oil
2 tablespoons sesame oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 cup crunchy peanut butter
2/3 cup heavy cream
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes
1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
scallion, thinly sliced

Preparation

In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
Add the chicken and brown for 5-7 minutes.
Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
Return the linguine to the pot, add the peanut butter mixture and toss to coat.
Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
Top with the scallions, and serve. Enjoy!