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| 6 x ca. 30 g | Uncooked angel hair pasta or or fine Chinese noodles |
| 2 Teelöffel | oil |
| 3/4 x ca. 450 g | Boneless; skinless chicken, cut into 1/2" strips |
| 1 Packung | (1-lb) Green Giant American Mixtures Seattle Style Frozen Cauliflower; Sugar Snap Peas and Carrots |
| 1 | Jar (12-14 oz) Thai peanut sauce |
| 1/4 Tasse | Dry-roasted peanuts; chopped |
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Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high 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 7-10 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over pasta; sprinkle with peanuts.
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.
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