Chicken Linguine with Peanut Sauce

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 12 oz linguine
  • 12 oz spaghetti
  • 2 carrots diagonally sliced
  • 1 lb boneless skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1/2 cup peanut butter
  • 1/2 cup hot water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons cider vinegar
  • 2 cloves garlic minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sesame oil
  • 1 dash hot pepper sauce
  • 4 green onions sliced
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped peanuts

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1076 mg
  • Protein 47 g
  • Calories 721.0
  • Total fat 26 g
  • Cholesterol 66 mg
  • Saturated fat 5 g
  • Total carbohydrate 77 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 92.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chicken Linguine with Peanut Sauce

Login