Recipe - Thai Chicken And Vegetables In Peanut Sauc

6 ounce Uncooked angel hair pasta or
or fine Chinese noodles
2 teaspoon Oil
Three fourths pound Boneless; skinless chicken,
cut into 1/2" strips
1 pack (1lb) Green Giant American
Mixtures Seattle Style
Frozen Cauliflower; Sugar
Snap Peas and Carrots
1 Jar (1214 oz) Thai peanut
sauce
One fourth cup Dryroasted peanuts; chopped

Cook pasta to desired doneness as directed on package. Drain; cover to keep
warm. Meanwhile, heat oil in large skillet over mediumhigh 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
710 minutes or until vegetables are crisptender, 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.