Thai Chicken Pasta Skillet (Edit recipe)

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Periodically we have left over pasta. You know how it is what to do with a few cups of plain but cooked pasta? Try this recipe! It is full of comforting flavors and comes together quickly.

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PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

12

Serves: 4

Ingredients

2 cups Rigatoni Pasta, or whatever shape you like, cooked and drained
2 Chicken Breast, small dice, about 1”
1 Tbsp Extra Virgin Olive Oil
2 Celery, diced
1 Carrots, diced
.5 Onion, any color, diced
1 Zucchini, diced
.33 head Cauliflower, small florets
.5 cup Coconut Aminos
.5 cup Creamy Peanut Butter, or almond butter
1 tsp Salt
.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you don’t have leftover pasta just cook it in a pot following the instructions. Drain and set aside.
Cut the chicken and vegetables to similar size.
In a skillet cook the chicken in oil for 7-8 minutes, stir periodically.
Add the vegetables and stir. Cook for 5 minutes.
Add the remaining ingredients, stir and let cook for 3 minutes.
Add pasta in and stir. Cook for 1 minute to heat through.

Notes

You can top with chopped peanuts, scallions, or cilantro if you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	698
Fat:	21 g
Carbohydrates:	110 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	1630 mg
Fiber:	9 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.