| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Uncooked angel hair pasta or or fine Chinese noodles |
| 2 |
ts |
Oil |
| 3/4 |
lb |
Boneless; skinless chicken, cut into 1/2" strips |
| 1 |
pk |
(1-lb) Green Giant American Mixtures Seattle Style Frozen Cauliflower; Sugar Snap Peas and Carrots |
| 1 |
|
Jar (12-14 oz) Thai peanut sauce |
| 1/4 |
c |
Dry-roasted peanuts; chopped |
INSTRUCTIONS
Cook pasta to desired doneness as directed on package. Drain; cover to keep
warm. Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add chicken; cook and stir until chicken is no longer pink. Stir in frozen
vegetables and peanut sauce. Bring to a boil. Reduce heat; cover and simmer
7-10 minutes or until vegetables are crisp-tender, stirring occasionally.
Serve over pasta; sprinkle with peanuts.
CALORIES: 600 SODIUM: 1360MG
CHOLESTEROL: 60MG FAT: 27G
CARBOHYDRATE: 56G SAT: 6G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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