Peanut Butter Pasta 

10 ounces thin pasta 

2 tablespoons olive oil

2/3 cup chicken stock 

One 12-ounce bag frozen stir-fry veggie medley, thawed

1/2 cup creamy peanut butter 

6 tablespoons sweet chili sauce 

2 tablespoons low-sodium soy sauce 

1 lime, juiced 

1/2 cup finely chopped green onion 

2 teaspoons red pepper flakes 

1/4 tsp. sesame oil (optional)

2/3 cups chicken stock

3 cups shredded chicken

chopped peanuts (optional)

chopped cilantro (optional)

In a large stockpot set over medium-high heat, cook the pasta according to the package directions, then drain and set aside. Heat 2 tablespoons of olive oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes, sesame oil, and chicken stock. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes. Transfer to a large serving dish and top with chopped peanuts and cilantro if desired. Serve warm.