Cook linguine according to package directions.

Rinse and drain linguine; set aside.

Heat 2 tablespoons of sesame oil in a large pot.

Saute chicken over medium-high heat for 5-7 minutes, or until no longer pink.

In a mixing bowl, combine peanut butter, heavy cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper flakes.

Set the peanut butter mixture aside.

Add the thawed broccoli, cauliflower, and carrot combination to the pot with the chicken.

Saute vegetables for 4-5 minutes, or until tender.

Add the cooked linguine to the pot.

Pour the peanut butter mixture over the linguine and vegetables.

Toss until everything is well coated.

Lower heat and cook for 3-5 minutes, or until thoroughly heated but do not boil.