Thai Chicken and Pasta

1. 1

   Thinly slice green onions; cut carrot and zucchini into pencil-thin strips.

2. 2

   Cut each chicken thigh into 6 pieces.

3. 3

   In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.

4. 4

   With slotted spoon, remove chicken thighs to plate as they brown.

5. 5

   In same skillet in hot salad oil, cook gingerroot and carrots until carrots are lightly browned.

6. 6

   Stir in zucchini and green onions and continue cooking until vegetables are tender.

7. 7

   Remove vegetable mixture to small bowl and keep warm.

8. 8

   In saucepot, prepare linguine as label directs, using 1 tablespoon salt in water; drain.

9. 9

   Meanwhile, into same skillet, stir soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.

10. 10

    Return chicken thighs to skillet with peanut sauce; over high heat, heat to boiling.

11. 11

    Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes.

12. 12

    To serve, place linguine in large bowl; top with chicken mixture.

13. 13

    Spoon carrot mixture over chicken; garnish with peanuts.

14. 14

    Toss to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.