Ingredients
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6 boneless, skinless chicken breasts
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1 (8.1 oz jar) Watcharee's ® Thai Lemongrass Chili Sauce
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1 cup sugar snap peas
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1 small eggplant
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1 red bell pepper
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2 stalks green onion
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1/2 lb (2 1/2 inch thick slabs) Taste of Inspirations ® Black Forest ham
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1 (8 oz) box Chickapea Chickpea Penne Pasta
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3 tbsp cooking oil of choice
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1 cup shredded carrots
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1 (9.8 oz) jar Watcharee's ® Thai Peanut Sauce
Steps
1
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.
2
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 ½” pieces and set aside.
3
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.
4
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°F. Remove chicken to a plate and set aside
5
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.
