Peanut Chicken Linguine with Snow Peas & Cucumber

Name: Peanut Chicken Linguine with Snow Peas & Cucumber
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
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; PEANUT SAUCE:; 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

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By J. White Harris
@JWhiteH

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.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

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
PEANUT SAUCE:
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
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How to Make Peanut Chicken Linguine with Snow Peas & Cucumber

Step-by-Step

In 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.
In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
Stir 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.
Mix in the cooked chicken; mix and heat for 1 minute more. Turn off heat.
Toss 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.