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Spicy Cashew Pasta with Chicken

3 chicken breasts
1 1/2 cups fresh green beans, trimmed and cut in 1 1/2 long pieces
1 red bell pepper, cut in 1 1/2 inch long pieces
1 large carrot, cut in thin 1 1/2 inch long pieces
2 green onions, cut in 1 1/2 inch long pieces
1/2 cup fresh cilantro, roughly chopped
1 jalapeno, thinly sliced (optional)
2 tbsp canola oil
kosher salt and freshly cracked black pepper
Long pasta of your choice (vermicelli works the best), cooked according to the directions

For the Sauce:
1/2 cup cashew butter
3/4 cup coconut milk (unsweetened!)
1 tsp fish sauce
1 1/2 tbsp dark soy sauce
3 tbsp sambal oelek (can adjust amount for desired heat level)
1 tbsp honey
1/3 cup water

Preheat a medium sized pot of water over high heat. Preheat a large saute pan over medium-high heat. Add the canola oil to the saute pan. While the pan is heat, season both sides of the chicken with salt and pepper. Once the pan is hot place the chicken in the pan. Saute the chicken over medium high heat for about 5 minutes, then flip the chicken and cook for another five minutes, or until chicken is just cooked all the way through. Remove the chicken from the saute pan. Allow the chicken to rest, loosely cover in aluminum foil, for at least 8 minutes. Once the chicken has rested, slice across the grain (width-wise) into bite sized pieces.

While the chicken is sauteing make the sauce, boil the green beans and saute the veggies:
Add all the ingredients for the sauce into a mixing bowl. Whisk until thoroughly combined. Set aside.

Once the pot of water comes to a boil, season liberally with salt. Add the green beans to the pot of boiling water. Boil the green beans for 5 minutes. Drain the green beans.

While the green beans are cooking and the chicken is resting, saute the red bell pepper, carrot slices, and green onions over medium-high heat in the same saute pan the chicken was cooked in, using the remaining oil from the chicken. Saute the veggies for 2 to 3 minutes until crisp-tender. (oxymoronic i know)

Add the spicy cashew sauce, drained green beans, sliced chicken, cilantro, and jalapeños to the pan with the veggies. Stir to combine thoroughly. Add the pasta, cooked al dente according to the direction on the package, to the sauce. Toss the pasta with the sauce so that every strand of pasta is completely covered. Serve and garnish the dish with chopped cilantro and slices of jalapeno (optional). Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: We felt like chicken tonight... chicken tonight
http://www.whatwereeating.com/recipes/we-felt-like-chicken-tonight-chicken-tonight/