Peanut Chicken Linguine with Snow Peas & Cucumber

Peanut Chicken Linguine With Snow Peas & Cucumber

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J. White Harris


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.


★★★★★ 2 votes

15 Min
15 Min
Stove Top


  • 3/4 lb
    linguine pasta
  • 1-1/2 c
    chopped cooked chicken
  • 1/4 tsp
  • 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
  • 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

How to Make Peanut Chicken Linguine with Snow Peas & Cucumber


  1. 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.
  2. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
  3. 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.
  4. Mix in the cooked chicken; mix and heat for 1 minute more. Turn off heat.
  5. 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.

Printable Recipe Card

About Peanut Chicken Linguine with Snow Peas & Cucumber

Course/Dish: Chicken Pasta
Main Ingredient: Chicken
Regional Style: Asian

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