GF/DF...It's What's for Dinner

Thai Peanut

from: Better Homes & Gardens

12 ounces dried fettuccine or linguine

3 cups frozen peas, thawed

2 cups cooked chicken, thawed

2 cups diced pineapple (big can)

½ cup water

½ tsp chicken bouillon (We use Better Than Bouillon)

¼ cup creamy peanut butter

2 Tbsp soy sauce (We use La Choy)

2 Tbsp lime or lemon juice

1/8 tsp crushed red pepper

1 clove garlic, minced

Cook pasta according to package directions. Put peas, chicken, and pineapple in colander and pour hot cooking liquid from pasta over. Drain well and return to pan.

For sauce, in a small saucepan stir water, bouillon and peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.

Add sauce to pasta mixture. Gently stir to coat pasta with sauce.