Linguine with Chicken and Peanut Sauce

• Ready In: 13 mins
• Serves: 4

Ingredients

• 8  ounces dry linguine or 8  ounces spaghetti
• 1 (14 1/2ounce) 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.