Thai Peanut Sauce Pasta

• 1 pound Chicken Breast
• Salt And Pepper
• 8 ounces, weight Thin Pasta
• 3/4 cups Broccoli
• 1 whole Red Pepper
• 1/2 cups Peanut Sauce

1. Start off by turning on the broiler to 500 degrees F. Cut the chicken breasts in half and season each side with salt and pepper.
2. Place chicken breasts on a cookie sheet (one with sides because the juices from the chicken will run) and place in the oven.
3. Broil one side of the chicken for 10 minutes.
4. Once you have placed the chicken in the oven, start boiling the water for the noodles.
5. While waiting for the chicken and water to boil, cut up broccoli and red peppers into thin slices.
6. Set aside.
7. Take chicken out of the oven and flip them.
8. Place chicken back in the oven and broil for another 10 minutes (make sure there is no pink in the center of the chicken before adding it to the noodles).
9. Once the water is boiling, add the noodles and cook until al dente.
10. Drain about half the water from the noodles and return to the stovetop.
11. Add the sliced broccoli and red peppers to the noodles for 2 minutes.
12. Remove noodles and vegetable mix from heat and drain remaining water from the noodles.
13. Once chicken is done, slice into bite size pieces and add to the noodle and vegetable mixture.
14. Add peanut sauce to the noodle mixture and mix until well combined.
15. Note: You may need to add a little less or more peanut sauce depending on your liking.
16. Peanut sauce has a little kick to it, so please taste test before adding more.

chicken, salt, pasta, broccoli, red pepper, peanut sauce

Taken from tastykitchen.com/recipes/main-courses/thai-peanut-sauce-pasta/ (may not work)