Thai chicken and pasta

6 servings

Ingredients

Quantity Ingredient
Cross -- TMPJ72B@PRODIGY
COM
2 eaches Large green onions
1 each Large carrot
1 each Small zucchini (about 8 oz)
6 eaches Large skinless -- boneless
Thighs (about -- 1-1/2 lbs
1 tablespoon Salad oil
1 tablespoon Minced peeled gingerroot
1 pack 16-oz linguine or spaghetti
Salt
⅓ cup Soy sauce
¼ cup Creamy peanut butter
3 tablespoons Chili sauce
3 tablespoons Seasoned rice vinegar
¼ teaspoon Coconut extract
Peanuts for garnish

Directions

1. Thinly slice green onions; cut carrot and zucchini into pencil-thin strips. 2. In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown. With slotted spoon, remove chicken thighs to plate as they brown. 3. In same skillet in hot salad oil, cook gingerroot and carrots until carrots are lightly browned. Stir in zucchini and green onions and continue cooking until vegetables are tender. Remove vegetable mixture to small bowl and keep warm. 4. In saucepot, prepare linguine as label directs, using 1 tablespoon salt in water; drain. 5. Meanwhile, into same skillet, stir soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1-¼ cups water until well blended.

Return chicken thighs to skillet with peanut sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes. 6. To serve, place linguine in large bowl; top with chicken mixture. Spoon carrot mixture over chicken; garnish with peanuts. Toss to serve. Makes 6 main-dish servings.

Each serving without peanuts: About 535 calories, 13 g fat, 94 mg chol, 1270 mg sodium.

COMMENT:Pasta has become an American staple! Everyone loves it because it tastes good and is good for you.

Source: Good Housekeeping Magazine - March, 1994 Reformatted for Meal Master by: ElectraWoman, CMINEAH@...

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