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
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3/4 lblinguine pasta
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1-1/2 cchopped cooked chicken
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1/4 tspsalt
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1/2 lbsnow peas, cut thin diagonally
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1-1/2 cbean sprouts (about 1/4 lb)
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2scallions with tops, chopped
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1cucumber, peeled, halved lengthwise, seeded and sliced thin
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1/2 cchopped peanuts
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PEANUT SAUCE:
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2 clovegarlic
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2 Tbspsoy sauce
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1/3 cpeanut butter
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2/3 cchicken broth
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1-1/2 Tbsplime juice
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1/2 tspred-pepper flakes
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1/2 tspsalt
How to Make Peanut Chicken Linguine with Snow Peas & Cucumber
- 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.
