I told my bff that I was in the mood to cook and asked if he wanted anything. He said “something healthy, I ate Taco Bell for lunch”. I looked at the large amount of bacon and cream in the fridge and cringed. So I went rumaging to see what I had. If I had red bell pepper, it would have gone in this. And I would not have used penne pasta…but that’s what I had. So I went with it. 🙂

Kitchen Sink Thai Penne Pasta

4 TBSP lime juice
3 TBSP Agave nectar (you can use honey…if do add an extra TBSP)
2 TBSP chili garlic sauce (if you like it less spicy than use way less than this)
2 TBSP grated fresh ginger
1 TBSP minced garlic
1⁄2 cup peanut butter
1⁄4 tsp. sea salt
1⁄4 cup roasted unsalted peanuts, chopped
2 carrots, julienned
¼ cup diced onion
½ cup portabella mushrooms, sliced
2 cups snow peas
6 ounces penne pasta (if I had angel hair I would have gone with that)
8 ounces chicken breast, cooked and chopped

Bring a pot of water to a boil for the vegetables and add salt.

Sauté mushrooms and onion in a little olive oil until onions are translucent.

Add carrots and peas to boiling water and cook 4–5 minutes.

Remove veggies and boil water again, this time for pasta. Cook until al dente. Reserve ½ cup pasta water.

Combine peanut butter, lime juice, agave nectar, chili garlic sauce, ginger and garlic in a large sauce pan and heat on low.

Add drained vegetables, chicken, and noodles in pot and mix all together. If you want a thinner sauce, add some of the reserved pasta water.

Top with roasted peanuts and serve. This one works hot or cold or room temperature.