Thai chicken and vegetables in peanut sauc

4 Servings

Ingredients

Quantity Ingredient
6 ounces Uncooked angel hair pasta or or fine Chinese noodles
2 teaspoons Oil
¾ pounds Boneless; skinless chicken, cut into 1/2\" strips
1 pack (1-lb) Green Giant American Mixtures Seattle Style Frozen Cauliflower; Sugar Snap Peas and Carrots
1 Jar (12-14 oz) Thai peanut sauce
¼ cup Dry-roasted peanuts; chopped

Directions

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high heat until hot.

Add chicken; cook and stir until chicken is no longer pink. Stir in frozen vegetables and peanut sauce. Bring to a boil. Reduce heat; cover and simmer 7-10 minutes or until vegetables are crisp-tender, stirring occasionally.

Serve over pasta; sprinkle with peanuts.

CALORIES: 600 SODIUM: 1360MG CHOLESTEROL: 60MG FAT: 27G

CARBOHYDRATE: 56G SAT: 6G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .

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