Thai Chicken Pasta

The Chili-Garlic Sauce looks like this: (I found some at Walmart but it wasn't garlic! Ooops! It was HOT chili sauce. I just added a little extra garlic and used what I bought and it worked.)

What you'll need:

12 oz Linguine

2-3 Cooked Chicken Breasts (cubed or shredded)

Sauce:

1 tablespoon Sesame Oil

1/2 cup Green Onions, chopped

1 C finely shredded Carrots

3 tbsp minced Garlic (yes 3, but it's really not too much, promise)

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/2 cup Honey

1/2 cup creamy Peanut Butter

1/2 cup Soy Sauce

3 tablespoons rice vinegar

1 teaspoon chili-garlic sauce

Cilantro and additional green onions to garnish. (I left out the cilantro)
Peanuts to taste, chopped

Directions:

Break pasta into thirds and then cook pasta according to box directions. Drain, return to pot, and then set aside.

Heat 1 TBS of sesame oil in heavy pan over medium-high heat. Add green onions, carrots, garlic, and ginger. Saute until vegetables are softened, about 4 minutes.

Combine honey, peanut butter, soy sauce, rice vinegar, and chili-garlic sauce in a bowl and mix well. Add to vegetables. Add chicken. Simmer sauce for 2-3 minutes. Pour sauce over pasta and toss well with the chopped peanuts.

Notes:

I found this recipe here and here. The ingredients reminded me of my favorite pasta dish at The Cheesecake Factory. I added the chopped peanuts to the recipe. I loved it!! It came together really fast and was surprisingly simple. I think once you've made it the first time you'll have all the liquid ingredients on hand so that will help with future shopping lists:) Also, I don't think you can buy just 12oz of pasta. I only found 16oz boxes so I cooked it all. When it was drained I set aside some plain before I added the sauce. Lizy is a weirdo about new food so she was able to eat the plain noodles tossed with butter and parmesan cheese. You could also half this recipe.