Linguine with Chicken and Peanut Sauce

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 8 ounces dry linguine or 8 ounces spaghetti
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons dry white wine or 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/8-1/4 teaspoon ground red pepper (cayenne)
• 1/2 cup peanut butter
• 4 boneless skinless chicken breast halves (about 12 ounces total)
• 1 tablespoon vegetable oil
• 1 medium onion, halved lengthwise and thinly sliced
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced

Directions:

1. Cook pasta according to package directions, preferably al dente (firm to the bite).
2. Drain; keep warm.
3. For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
4. Stir in peanut butter until smooth.
5. Set aside.
6. Rinse chicken; pat dry with paper towels.
7. Cut into 1-inch pieces.
8. Set aside.
9. In a wok or large skillet heat the oil over medium-high heat.
10. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.
11. Remove onion mixture from wok.
12. Add the chicken to the wok.
13. Stir-fry about 3 minutes or until chicken is tender and no longer pink.
14. Push the chicken from the center of the wok.
15. Stir sauce; add to center of the wok.
16. cook and stir until thickened and bubbly.
17. Cook and stir for 2 minutes more.
18. Return onion mixture to wok; stir all ingredients together.
19. Arrange pasta on individual plates or a serving platter.
20. Spoon the chicken mixture over pasta.
21. Sprinkle with green onions.

Reviews

[TexasKelly]

I will have to be honest and say we really did not care for this. I found the peanut butter taste to be too strong. Perhaps if made again, using less pb would help. To counteract that, I used a LOT more soy sauce and some fish sauce & even some hot sauce, but the pb was just so overpowering. I see that a lot of other people really enjoyed it, so I think it is more a case of our personal tastes and not the fault of the recipe. That being said, I do think the sauce itself was missing something tastewise. Also I think it could use some veggies, maybe some broccoli or snow peas, just to addd a bit more to it. I always enjoy trying something new and thank you for posting the recipe.

[Bridget Leigh]

This one is going into our favorites!!! It's tough to find something everyone in the family likes (two adults and three kids, ages 5, 7 and 10) but this one wins rave reviews from all. I doubled the recipe so we could feed us all and have leftovers. I went light on the red pepper, for the kids' sake, and used natural peanut butter which is less sweet than regular peanut butter, so I added a bit of sugar and it was perfect. I also omitted the green onions because I didn't have any. I also added broccoli and I think next time I will add snap peas as well. Thanks for the recipe! YUM!!!

[glowspicey]

Very good! I followed the recipe and added a few things to try and mimick a dish I'd had before. To the veggie/ chicken mix I added green pepper and shredded carrots. Put the whole thing over spaghetti squash (just for kicks cause I have a ton of them) and topped it with peanuts, diced tomato, and fresh cilantro. Probably coulda done without the tomato but the cilantro absolutely was awesome. Thank you for the recipe - ended up being very very close to a favorite of mine at cheesecake factory.