Spicy Thai Chicken Pasta

  1. 4 Tbsp creamy peanut butter

  2. 4 Tbsp soya sauce

  3. 3 Tbsp brown sugar

  4. 2 tsp crushed red pepper flakes

  5. 1 large chicken breast

  6. 1/2 red pepper, sliced into strips

  7. 1/2 yellow peppers, sliced into strips

  8. 1/2 bag sugar snap peas

  9. 1 green onions, diced

  10.  1/2 cup water

  11. 1/2 box of whole wheat thin spaghetti pasta

Wisk together first 4 ingredients and reserve 1/2 cup of mixture for sauce. Add remaining mixture to a ziplock bag and add chicken. Marinate chicken in refrigerator 8 hours. Cook chicken breast in a glass baking dish at 350ºF for 30 minutes or until cooked. Saute vegetables together for 5 minutes until tender. Add water and 1/2 cup of reserved sauce. Once chicken is cooked and rested for 5 minutes, slice and toss in with vegetables to coat in sauce. Cook another 5 minutes to thicken sauce. Serve over whole wheat noodles.

Serves 2

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