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Pan-Fry

Thai Peanut Penne with Chicken and Veggies
Ingredients
Tender chicken, fresh veggies, and a creamy peanut sauce come together for a quick, flavorful, and satisfying meal. It's the perfect dish for any weeknight dinner.
6 boneless, skinless chicken thighs
1 (8.1-oz.) jar Watcharee's Thai Lemongrass & Chili Sauce
1 cup sugar snap peas
1 small eggplant
1 red bell pepper
2 stalks green onion
1/2 lb. (2 1/2"-thick-slabs) Taste of Inspirations Black Forest Ham
1 (8-oz.) box Chickapea Organic Penne Pasta
3 Tbsp. cooking oil of choice
1 cup shredded carrots
1 (9.8-oz.) jar Watcharee's Thai Peanut Sauce
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Thai Peanut Penne with Chicken and Veggies

Thai Peanut Penne with Chicken and Veggies

Thai Peanut Penne with Chicken and Veggies
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:30 minutes
directions
In a large bowl, combine chicken thighs and Thai lemongrass & chili sauce. Marinate in the refrigerator for at least 1 hour or up to 5 hours.
Prep vegetables: trim snap peas; dice eggplant into large 1" chunks, leaving the skin on; chop bell pepper into large 1" chunks; slice green onions into rings, separating green tops and white bottoms. Dice ham into 1/2" pieces and set aside.
Cook penne pasta according to package directions, cutting cook time by 1 to 2 minutes to leave more firm. Drain and rinse with cold water, then set aside.
Heat oil in a large pan over medium. Add chicken thighs and cook 5 to 7 minutes, without disturbing, to create a nice golden brown sear. Flip chicken thighs and continue to cook until done, reaching an internal temperature of 165 degrees F. Remove chicken to a plate and set aside.
To same pan, add diced ham and cook 3 to 5 minutes, until golden brown. Add chopped green onion whites, eggplant, snap peas and bell pepper. Cook 5 minutes. Add penne, shredded carrots and peanut sauce. Toss to coat in the sauce. Simmer 2 minutes, remove from heat and serve with chicken. Garnish with green onion tops.
Source: Hannaford fresh Magazine, March April 2025
 
 
 
 
 
 
 
 
 
 
 
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