Tested till perfect Chicken Linguine with Peanut Sauce

Chicken Linguine with Peanut Sauce

Prosaic old peanut butter metamorphoses into a Thai-inspired noodle dish faster than you can drive to the local takeout.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozlinguine or spaghetti
  • 2 2carrotcarrots, diagonally sliced
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 1/2 cup 1/2cuppeanut butter
  • 1/2 cup 1/2cuphot water
  • 2 tbsp 2tbspsoy sauce
  • 2 tbsp 2tbsprice vinegar or cider vinegar
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspground ginger
  • 1/2 tsp 1/2tspsesame oil
  • 1 dash 1dashhot pepper sauce
  • 4 4green oniongreen onions, sliced
  • 2 tbsp 2tbspchopped fresh coriander
  • 2 tbsp 2tbspchopped peanutpeanuts
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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.

Nutritional Information Per serving: about

cal 721 pro 47g total fat 26g sat. fat 5g
carb 77g fibre 7g chol 66mg sodium 1,076mg

% RDI:

calcium 6 iron 24 vit A 92 vit C 7
folate 30
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