2 (6 oz. ea.) chicken breasts
1 pkg. linguine-style rice noodles
1 cup sugar snap peas
1 cup broccoli florets
1 sliced red bell pepper
chopped peanuts, for garnish

PEANUT SAUCE:

1 1/2 cups creamy peanut butter
1 tbsp. chopped garlic
2 cans lite coconut milk (regular is fine, just more fat and flavor!)
1 tbsp. red curry paste (yellow is good too!)
1/2 tsp. garlic salt
1 tbsp. soy sauce
1 tbsp. Thai chili sauce
1/2 tbsp. turmeric
1/2 tbsp. brown sugar

Begin by melting peanut butter in a large sauce pan over low-medium heat. Add garlic and one can of coconut milk. Continue to heat until ingredients begin to combine. Add red curry paste, salt, soy sauce, Thai chili sauce, turmeric and brown sugar. Stir until combined and then add second can of coconut milk. Stir again. Let simmer over gentle heat.

Meanwhile, poach or grill chicken breasts until cooked through (grill for about 5 minutes on both sides, or cook in the oven for about 25 minutes on 400°F).

Dice, slice, or shred the chicken -- whatever you prefer. Add the chicken to the sauce and continue to simmer gently on the lowest heat setting. If the sauce begins to get too thick, add 1/4 cup chicken stock OR water and stir thoroughly. Rinse and prepare vegetables and steam or boil them until slightly tender and heated through. Once heated thoroughly, add to the peanut sauce.

Prepare package of rice noodles as it says on the package (boil the entire package in a large pasta pot for about 8 minutes and remove from water to stop the cooking process). Pour all of the sauce into the large pasta pot over the rice noodles and mix everything together.

Serve with chopped peanuts on top!

Submitted by: Shylah Petkus