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Rachael Ray's 30-Minute Healthy Recipes

Thai Chicken & Peanut Penne Skillet


* 1 lb penne pasta, cooked and drained per package directions

* 3 boneless skinless chicken breasts, cut into bite size pieces
* 2 tablespoons peanut oil

* 1 tablespoon cornstarch
* 2/3 cup milk

* 1/4 cup creamy peanut butter
* 2 limes, juiced
* 2 tablespoons soy sauce
* 2 tablespoons honey
* 2 cloves garlic, diced
* 1 teaspoon fresh grated ginger
* 3 tablespoons fresh cilantro, chopped
* 4 teaspoons red pepper flakes


1. Heat oil in a large skillet.
2. Add chicken to skillet and cook on medium high heat until browned on both sides; remove from skillet and set aside.
3. In a small bowl, add corn starch and slowly stir milk into bowl with cornstarch until dissolved.
4. Add milk/cornstarch mixture to skillet and simmer for a few minutes until thickened.
5. Add next 9 ingredients and stir gently until combined.
6. Add chicken and heat on low for 1 minute.
7. Toss with pasta and serve.


If you'd like to try a Thai recipe on your family, this is a great one. The penne noodles make it very satisfying and most kids will eat something new and different if it's surrounded by noodles.

All the classic flavors for a Thai dish are here: peanut butter, ginger, cilantro, lime, and soy sauce. If any one of those flavors doesn't sit well with your kids, you can pretty much get along without it. But, normally, the peanut butter is what sells the kids on a Thai inspired dish, and, of course, here it's the noodles, too.

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