Thai Chicken Pasta

• 1 lb linguine
• 1/3 cup sesame oil
• 2 tablespoons sesame oil
• 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
• 2 garlic cloves, minced
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon ground ginger
• 1 tablespoon crushed red pepper flakes
• 1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
• scallion, thinly sliced

1. In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
2. In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
3. Add the chicken and brown for 5-7 minutes.
4. Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
5. Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
6. Return the linguine to the pot, add the peanut butter mixture and toss to coat.
7. Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
8. Top with the scallions, and serve. Enjoy!

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

Taken from www.food.com/recipe/thai-chicken-pasta-325950 (may not work)