Thai chicken and pasta

 

          Thai chicken and pasta

 

  • 2 cups (450 ml) broccoli florets
  •   420 ml (14 oz) low-fat coconut milk
  •   10 oz (290 ml) can chicken breast pieces, drained and shredded
  •   12 oz (360 ml) penne, cooked according to package directions
  •   2 tsp (5 ml) sesame oil
  •   2 garlic cloves, minced
  •   1 tablespoon (15 ml) Thai seasoning (it's in the spice aisle)
  •   1/2 teaspoon (2 ml) Thai curry paste (check the international food aisle)
  •   3 oz (90 ml) canned peanuts, chopped
  •   Addresses

  •   Heat the oil in a wok or deep skillet over medium high heat.  When the oil is hot, add the broccoli and cook, stirring, for 1 minute.  Add the garlic and Thai seasoning.  Cook for 30 seconds.  Pour in the coconut milk and curry paste, stirring to dissolve the paste.  Cook over low heat for 5 minutes, until the mixture is slightly thick and the broccoli is tender.  Add the chicken, then the cooked pasta.  To warm.  Divide into plates and cover with peanuts.  Chopped fresh cilantro or chives also make a good garnish for this dish.

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