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“I got this one from Kraft magazine. Being a LOVER of Thai food it fit the bill for me and my family! Wonderful with a side of spring rolls!!”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (13 1/2 ounce) can coconut milk
  • 1 14 lbs , boneless skinless chicken breasts, thinly sliced
  • 1 (3 1/2 ounce) packetof thai peanut sauce mix
  • 1 (10 ounce) box frozen peas and carrots, thawed
  • 1 lb spaghetti, prepared (I like thin)
  • Optional
  • 12 cup peanuts (to garnish)

Directions

  1. Heat coconut milk in a large skillet over medium-high heat.
  2. Add chicken and simmer, stirring until almost cooked through.
  3. Add peanut sauce to chicken and bring to a boil.
  4. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is done.
  5. Add veggies and combine, heating through. Add spaghetti and toss well.
  6. Sprinkle with peanuts and serve!

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