Thai Chicken with Linguini
16 oz. linguini cooked
4 lbs. chicken breast
2 cups carrots; cut Julianne style
2 cups celery; cut Julianne style
2 cloves garlic; minced
4 tbsp. Olive oil
1 cup hot peanut sauce
1 cup peanuts; unsalted
Cook pasta according to package instructions.
Cut each chicken breast into ¼ inch chunks. In a large frying pan; heat oil. Add minced garlic and sauté. Add vegetables and sauté until tender and then add chicken and cook until pink is gone. Pour about ½ cup of peanut sauce into chicken-vegetable mixture; mix well. Add peanuts mix some more and add the final ½ cup peanut sauce; mix well. Remove from pan and put onto a large serving dish.
Pairs Well With
I was eating at the Cheese Cake Factory on afternoon, but I don't recall what I had for lunch. But for dessert I did have a huge piece of Apple Strudel cheese cake. While I was looking over the menu I seen a dish that looked good. I thought I am going to make my own. It was The Cheese Cake Factories version of Chicken Linguini. I bought some chicken breast, penuts, penut sauce, carrots,celery and some linguini and I make my own Thia Chicken with Linguini.