CPK Inspired Thai Chicken Pasta

• Meat

  • 2 cups Chicken breast meat, cooked

• Produce

  • 1 cup Carrots
  • 5 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 8 Green onions
  • 2 cups Napa cabbage

• Condiments

  • 1 1/2 tbsp Chili garlic sauce
  • 1/4 cup Honey
  • 1/4 cup Peanut butter, creamy
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Oils & Vinegars

  • 4 tbsp Oriental sesame oil
  • 3 tbsp Rice vinegar, unseasoned

Found on dinnerthendessert.com

Description

Ingredients

• 1 pound thin spaghetti
• 4 tablespoons oriental sesame oil, divided use
• 1 cup julienned carrots
• 2 cups napa cabbage, sliced
• 2 cups chopped, cooked chicken breast meat
• 8 green onions, chopped
• 5 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• ¼ cup honey
• ¼ cup creamy peanut butter
• ¼ cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1½ tablespoons chili-garlic sauce

Directions

• Bring a pot of water to boil.
• Add 1-2 tbsp of salt to season the water.
• Cook pasta, al dente (I shoot for a minute shy of what the box says)
• Drain pasta and toss with 2 tbsp sesame oil.
• Pat dry the inside of the pot and add 1 tbsp of sesame oil.
• If you would like to add some green onions as a garnish at the end, reserve ¼ cup of them before putting the rest in the pan.
• Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
• Saute for a minute or two until they have softened and barely start to turn color.
• Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
• Stir all the ingredients together and add the pasta back into the pot.
• Toss the pasta with the rest of the ingredients and serve!
• Garnish with remaining green onions if you chose to reserve some