PEANUT CHICKEN LINGUINE WITH SNOW PEAS & CUCUMBER

Peanut Chicken Linguine with Snow Peas & Cucumber image

Provided by J. White Harris

Categories Pasta

Time 30m

Number Of Ingredients 16

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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

Steps:

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.