Easy Thai Chicken Pasta

• 1 lb linguine
• 1/3 cup sesame oil, plus
• 2 tablespoons sesame oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1 cup crunchy peanut butter
• 2/3 cup heavy cream
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon ground ginger
• 1 tablespoon crushed red pepper flakes
• 1 (16 ounce) package frozen broccoli, cauliflower and carrot combination thawed

1. In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
2. In the same large pot, heat 2 tablespoons sesame oil.
3. Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
4. In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
5. Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
6. Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
7. Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.

linguine, sesame oil, sesame oil, chicken breasts, crunchy peanut butter, heavy cream, soy sauce, garlic, white vinegar, sugar, ground ginger, red pepper, frozen broccoli

Taken from www.food.com/recipe/easy-thai-chicken-pasta-68137 (may not work)