Chicken Linguine with Peanut Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 721 |
| pro | 47 g |
| total fat | 26 g |
| sat. fat | 5 g |
| carb | 77 g |
| fibre | 7 g |
| chol | 66 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 24 |
| vit A | 92 |
| vit C | 7 |
| folate | 30 |
Prosaic old peanut butter metamorphoses into a Thai-inspired noodle dish faster than you can drive to the local takeout.
Ingredients
- 12 oz linguine or spaghetti
- 2 carrots, diagonally sliced
- 1 lb boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 1/2 cup peanut butter
- 1/2 cup hot water
- 2 tbsp soy sauce
- 2 tbsp rice vinegar or cider vinegar
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/2 tsp sesame oil
- 1 dash hot pepper sauce
- 4 green onions, sliced
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped peanuts
Preparation
In large pot of boiling salted water, cook linguine for 5 minutes. Add carrots; cook for 3 minutes or until linguine is tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) of the pasta water.
Meanwhile, cut chicken crosswise into thin slices. In skillet, heat oil over medium-high heat; cook chicken for 5 minutes or until golden and no longer pink inside. Add to pasta mixture.
Whisk together peanut butter, water, soy sauce, vinegar, garlic, ginger, oil and hot pepper sauce; add to pasta and toss to coat, adding pasta water if desired to moisten. Serve
sprinkled with onions, coriander and peanuts.
Additional information :
Tip: Pasta continues to absorb liquid from its sauce as it stands. Savvy cooks reserve some of the pasta water to stir into the dish after saucing if it seems to need a little extra moisture.
- Keywords : Dinner; Main Course; Skillet; Chicken; Peanut butter; Linguine; Asian; Boil; Peanuts;
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