Peanut Chicken Linguine with Snow Peas & Cucumber
By
J. White Harris
@JWhiteH
1
Kids will like this Asian-inspired noodle dish--after all, the sauce is made with peanut butter--but the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. This is a terrific dish for leftover chicken. Serve immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.
Ingredients
- 3/4 lb
- linguine pasta
- 1-1/2 c
- chopped cooked chicken
- 1/4 tsp
- salt
- 1/2 lb
- snow peas, cut thin diagonally
- 1-1/2 c
- bean sprouts (about 1/4 lb)
- 2
- scallions with tops, chopped
- 1
- cucumber, peeled, halved lengthwise, seeded and sliced thin
- 1/2 c
- chopped peanuts
- 2 clove
- garlic
- 2 Tbsp
- soy sauce
- 1/3 c
- peanut butter
- 2/3 c
- chicken broth
- 1-1/2 Tbsp
- lime juice
- 1/2 tsp
- red-pepper flakes
- 1/2 tsp
- salt
PEANUT SAUCE:
How to Make Peanut Chicken Linguine with Snow Peas & Cucumber
- 1In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- 2In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- 3Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and return to pot.
- 4Mix in the cooked chicken; mix and heat for 1 minute more. Turn off heat.
- 5Toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
Note: Use an English (hothouse) cucumber, which is almost completely seedless.
