Kayla BanksSpicy Thai Chicken Pasta
4 Tbsp creamy peanut butter
4 Tbsp soya sauce
3 Tbsp brown sugar
2 tsp crushed red pepper flakes
1 large chicken breast
1/2 red pepper, sliced into strips
1/2 yellow peppers, sliced into strips
1/2 bag sugar snap peas
1 green onions, diced
1/2 cup water
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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