Peanut Butter Thai Pasta

Yep, it's true.  This amazing pasta is made with peanut butter and therefore it so extremely good.  This one here is a favorite of my children.  Especially my two gorgeous step-daughters, Kalena and Kiley.  When I am making it for them, because they are both die-hard vegetarians, I swap the chicken stock for vegetable stock.  I then exclude the turkey for additional veggies.  Once I even used fresh butternut squash cubed  up and sauteed in butter with some sea salt and fresh cracked pepper.  That worked great in there because it gave the dish substance while keeping it meat-free. 

6 oz. dried linguine

1 1/4 cups of frozen green beans/ yellow beans/ baby carrots (steamed in microwave)

1 turkey breast (baked/ sliced)

1- 8 oz. can of pineapple chunks (drained)

1/4 cup of chicken stock

2 heaping T. of creamy peanut butter

1 T. of low-fat soy sauce

1 T. of fresh lime juice

1/4- 1/2 tsp. of cracked red pepper flakes

1 garlic clove (minced)

-Cook pasta as directed for Au-dent' on the package.  Place the beans, carrots and sliced turkey in a large colander sitting in the sink.  Pour the hot water from the pasta over them to warm them up and drain.  Transfer veggies and turkey back to the original pan along with the pineapple chunks.  For the sauce, whisk together the peanut butter and the chicken stock in a medium saucepan over medium-high heat.  Once it has combined, add in the soy sauce, lime juice, red pepper flakes and the garlic.  Bring to a slight boil, remove and stir into the veggies and turkey.  Fold in pasta and serve immediately.  Serves 4.  Enjoy!