Thai Chicken Pasta

• 8 ounces angel hair pasta
• 1 cup sliced carrot
• 1 cup fresh pea pods, trimmed and cut in half
• 12 ounces boneless skinless chicken strips
• 1 tablespoon olive oil
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 teaspoons Thai seasoning
• 12 cup chopped peanuts

1. Cook carrots with pasta, according to package directions on pasta.
2. Add pea pods 1 minute before pasta and carrots are done.
3. Drain well and return to a saucepan to keep warm.
4. In a large skillet, cook chicken in oil until no longer pink and drain off fat.
5. Add coconut milk, cream of chicken, and seasoning.
6. Cook until heated thoroughly stirring frequently.
7. Pour chicken mixture over pasta mixture and toss.
8. Top with peanuts and serve!

pasta, carrot, fresh pea pods, chicken strips, olive oil, unsweetened coconut milk, condensed cream, peanuts

Taken from www.food.com/recipe/thai-chicken-pasta-266871 (may not work)