Creamy Peanut Butter Chicken Pasta

This creamy peanut butter chicken pasta dish combines tender chicken, vibrant frozen vegetables, and a rich coconut milk sauce, infused with garlic and soy sauce. The addition of avocado adds a fresh touch while the traditional elements of pasta and chicken create a comforting meal. Perfect for a family dinner, it's both satisfying and unique, meeting various dietary preferences.

Ingredients:

• 2 chicken breasts, diced
• 2 tablespoons peanut butter
• 1 cup coconut milk
• 1 cup frozen vegetables (carrots, peas, corn mix)
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 avocado, sliced
• 2 tablespoons soy sauce
• 8 ounces pasta (spaghetti or your choice)
• Salt and pepper, to taste
• Yogurt, for serving (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
3. Add the diced chicken to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
4. Stir in the frozen vegetables and cook for another 3-4 minutes until heated through.
5. Add the peanut butter, coconut milk, and soy sauce to the skillet. Stir well to combine and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
6. Toss the cooked pasta into the skillet, mixing well to coat the pasta with the sauce.
7. Serve hot, topped with sliced avocado and a dollop of yogurt if desired.