Ingredients:
1 lb. Marinated Chicken Breast, grilled.
8 oz. TCPC Thai Peanut Sauce, defrosted.
1/2 cup TCPC Orange Ginger Shoyu Sauce.
3-4 Carrots, cut into matchsticks, about 2" in length.
1 1/2 cup fresh green beans, trim ends and snap into 2 or 3" pieces (match carrot length)
1 lb. TCPC Fresh Egg Linguini, Ginger Garlic or Lemon Pepper Linguini.
2-3 Scallions cut thinly on the bias.
1 lb. Marinated Chicken Breast, grilled.
8 oz. TCPC Thai Peanut Sauce, defrosted.
1/2 cup TCPC Orange Ginger Shoyu Sauce.
3-4 Carrots, cut into matchsticks, about 2" in length.
1 1/2 cup fresh green beans, trim ends and snap into 2 or 3" pieces (match carrot length)
1 lb. TCPC Fresh Egg Linguini, Ginger Garlic or Lemon Pepper Linguini.
2-3 Scallions cut thinly on the bias.
Instructions:
Cut chicken breast into bite sized pieces, set aside in bowl, cover with saran wrap and refrigerate.
Bring lightly salted water to a boil add TCPC pasta and cook to package instructions.
Drain cooked pasta in colander and transfer to a large serving bowl then toss with olive oil.
Bring 3 cups water to a rolling boil in a medium sauce pan, add carrots, and green beans.
Cook vegetables approximately 3 minutes to blanch, (you will want a nice undercooked crunch) drain and add veggies to cooked pasta.
Warm TCPC Thai Peanut Sauce 1 1/2 minutes in microwave or in sauce pan on low heat.
Add grilled chicken to warm.
Toss warm sauce, cooked veggies and fresh pasta.
Add TCPC Orange Ginger Shoyu and toss lightly. Plate and garnish with scallions.
Note:
If you want to thin Peanut Sauce, reserve and stir in 1 cup pasta water.
Cut chicken breast into bite sized pieces, set aside in bowl, cover with saran wrap and refrigerate.
Bring lightly salted water to a boil add TCPC pasta and cook to package instructions.
Drain cooked pasta in colander and transfer to a large serving bowl then toss with olive oil.
Bring 3 cups water to a rolling boil in a medium sauce pan, add carrots, and green beans.
Cook vegetables approximately 3 minutes to blanch, (you will want a nice undercooked crunch) drain and add veggies to cooked pasta.
Warm TCPC Thai Peanut Sauce 1 1/2 minutes in microwave or in sauce pan on low heat.
Add grilled chicken to warm.
Toss warm sauce, cooked veggies and fresh pasta.
Add TCPC Orange Ginger Shoyu and toss lightly. Plate and garnish with scallions.
Note:
If you want to thin Peanut Sauce, reserve and stir in 1 cup pasta water.
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