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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Let me know what you think! Ingredients:
4 boneless skinless chicken breast halves (about 1 pound) |
1 cup chicken broth |
1/3 cup creamy peanut butter |
1/3 cup low sodium soy sauce |
2 tablespoons brown sugar |
2 tablespoons lemon juice |
1 teaspoon minced gingerroot |
1 teaspoon minced garlic |
1/2 teaspoon red pepper flakes |
16 ounces linguine |
16 ounces assorted fresh vegetables (any kind) |
wooden skewer |
Directions:
1. Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
2. Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
3. In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
4. Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
5. Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
6. Soak skewers in water for at least 10 minutes.
7. Remove chicken from marinade and weave onto skewers; discard marinade.
8. Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
9. Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
10. Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
11. Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
12. Place pasta on large platter.
13. Top with skewers of cooked chicken.
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