THAI CHICKEN AND PASTA

Steps:

• Thinly slice green onions.
• Cut the carrot and zucchini into pencil-thin strips.
• Cut each chicken thigh into 6 pieces.
• In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
• With a slotted spoon, remove the chicken thighs to a plate as they brown.
• In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
• Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
• Remove the vegetable mixture to a small bowl and keep warm.
• In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
• Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
• Return the chicken thighs to the skillet with the peanut sauce.
• Over high heat, heat to boiling.
• Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
• To serve, place the linguine in large bowl and top with the chicken mixture.
• Spoon the carrot mixture over the chicken and garnish with the peanuts.
• Toss to serve.