Farfalle With Coconut And Peanut Sauce - cooking recipe

Ingredients

12 oz farfalle pasta
2 tbsp olive oil
2 None boneless skinless chicken breasts, diced
14 oz carrots, trimmed and diced
2 None onions, diced
1 clove garlic, crushed
1 tbsp grated fresh ginger
1/2 cup roasted and salted peanuts, chopped
1 can (14 oz) coconut milk
None None Chopped parsley, to serve

Preparation

Cook the pasta in boiling salted water according to package directions. Drain.
Meanwhile, heat the oil in a large skillet on high heat. Saute chicken for 4-5 mins. Season then remove from the pan. Add the carrots, onions, garlic and ginger to the pan and saute for 4-5 mins. Mix in the peanuts and chicken.
Deglaze the pan with coconut milk and season. Add the pasta and toss to combine. Serve sprinkled with parsley.