Spicy Thai Pasta

In replace of ordering/going out, make this great Friday night dinner. I also found that the pasta was quite tasty the next day as a cold lunch pasta. (Serves 6)

Ingredients
a little less than 1 pound long pasta (linguine, spaghetti, your choice)
3-4 boneless skinless chicken breasts
1 cup carrots, julienned (aka cut into match stick pieces)
1/2 red pepper, julienned
1 cup snap peas
1 tsp powdered ginger
6 tbsp orange juice
2 tbsp soy sauce
3 tbsp oil (recipe calls for sesame oil, I didn't have any and used olive oil)
4 tbsp brown sugar
2 tbsp rice wine vinegar
1/4 cup peanut butter
1 jalapeno, finely minced
1 1/2 tsp crushed red pepper flakes
1/2 cup white wine
roasted peanuts and fresh cilantro to garnish (optional)
Instructions
Cook pasta according to directions, until al dente.

While pasta cooks, grill or saute chicken and set aside.

Mix ginger, orange juice, soy sauce, 3 tbsp oil, brown sugar, vinegar, red pepper flakes, and peanut butter together until combined. Set aside.

Heat a large pan over med-high heat. Add 1 tbsp oil. When oil is hot, add veggies and saute 1 minute.

Add chicken, peanut sauce and wine; cook until reduced by half.

Place drained pasta in a large bowl. Pour sauce over and toss. Garnish with cilantro and peanuts if you like. I omitted these as Mike dislikes both.



Recipe credit goes to: http://www.yummly.com/recipe/Thai-Pasta-With-Chicken-Recipezaar