Linguine with Chicken and Peanut Sauce |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
8 ounces dry linguine or 8 ounces spaghetti |
1 (14 1/2 ounce) can chicken broth |
2 tablespoons dry white wine or 2 tablespoons water |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1/8-1/4 teaspoon ground red pepper (cayenne) |
1/2 cup peanut butter |
4 boneless skinless chicken breast halves (about 12 ounces total) |
1 tablespoon vegetable oil |
1 medium onion, halved lengthwise and thinly sliced |
2 cloves garlic, finely minced |
1 teaspoon grated fresh ginger |
2 green onions, sliced |
Directions:
1. Cook pasta according to package directions, preferably al dente (firm to the bite).
2. Drain; keep warm.
3. For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
4. Stir in peanut butter until smooth.
5. Set aside.
6. Rinse chicken; pat dry with paper towels.
7. Cut into 1-inch pieces.
8. Set aside.
9. In a wok or large skillet heat the oil over medium-high heat.
10. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.
11. Remove onion mixture from wok.
12. Add the chicken to the wok.
13. Stir-fry about 3 minutes or until chicken is tender and no longer pink.
14. Push the chicken from the center of the wok.
15. Stir sauce; add to center of the wok.
16. cook and stir until thickened and bubbly.
17. Cook and stir for 2 minutes more.
18. Return onion mixture to wok; stir all ingredients together.
19. Arrange pasta on individual plates or a serving platter.
20. Spoon the chicken mixture over pasta.
21. Sprinkle with green onions.
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