Thai Chicken Noodle Bowl

For this dish, I combined the high points of two recipes: a Thai chicken casserole from Everyday Food and a Thai chicken soup from Cooking Light. Because I cooked the chicken breasts in the slow-cooker while I was at work, this recipe came together quickly. (It made a lot of leftovers for the freezer.)

Thai Chicken Noodle Bowl
8 oz. linguine
4 carrots, sliced
2 garlic cloves, minced
1 red bell pepper, chopped
2 broccoli stems, cut into florets
1 tsp. olive oil
4 cups chicken broth
1 can lite coconut milk
2 tsp. red curry paste
1/2 tsp. dried ginger
1 tsp. dried cilantro or 1 Tbsp. fresh cilantro
Juice from 1 lime
3 cups chopped cooked chicken
Salt and pepper to taste

1. Cook pasta according to package directions; drain.
2. Sauté carrots and next 3 ingredients in hot oil until vegetables are tender. Stir in chicken broth and next 6 ingredients; stir in salt and pepper to taste. Stir in linguine.