One-Pot Thai Peanut Chicken Pasta

Keep dirty dishes to a minimum with this one-pot Thai pasta that’s ready in just 30 minutes! MORE+ LESS-

By Madison Mayberry Hofmeyer

Updated August 31, 2017

Ingredients

carton (32 oz) Progresso™ chicken broth

1 1/2

cups water

2/3

cup creamy peanut butter

tablespoons soy sauce

tablespoons honey

to 2 tablespoons Sriracha sauce

tablespoon olive oil or toasted sesame oil

teaspoon ground ginger

lb uncooked linguine

medium red bell pepper, seeded and sliced

medium orange or yellow bell pepper, seeded and sliced

cup shredded carrots

cups shredded deli rotisserie chicken

Juice from 1/2 small lime

tablespoons chopped fresh cilantro

tablespoons chopped roasted peanuts

tablespoons thinly sliced green onions

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1

In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
2

Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
3

Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

Make sure not to cut the peppers too thin. Cutting them slightly thicker will prevent them from becoming mushy while cooking.
This recipe makes great leftovers! Store leftovers in resealable plastic or glass container. If necessary, add a little extra broth or water to the pasta before reheating.