~ THAI CHICKEN & BROCCOLI LINGUINE SALAD ~

~ Thai Chicken & Broccoli Linguine Salad ~ image

Provided by Cassie *

Time 20m

Number Of Ingredients 17

6 oz cooked, drained and lightly rinsed
1/2 - 1 Tbsp oil
8 oz chicken breast, thinly sliced
2 clove minced garlic
2 1/2 c raw broccoli flourets
1/4 c water
1/2 chopped, red bell pepper
5 green onions, sliced 1/2 inch pieces
salt & pepper to taste
SAUCE
1/3 c creamy peanut butter
2 1/2 Tbsp sesame oil
2 1/2 Tbsp low sodium soy sauce
1/2 tsp garlic powder
3/4 tsp red pepper flakes or to taste
peanuts chopped if desired for garnish
Hot water - start with 1/8 cup - more of needed to get desired consistency

Steps:

1. Make peanut sauce. In a small bowl, add peanut butter, sesame oil, red pepper flakes, garlic powder and soy sauce. Start with 1/8 cup hot water and mix. If still too thick add some more until you have a consistency that can easily be tossed with the veggies and pasta. Set aside.
2. Prepare pasta as directed. Prepare vegetables. Set aside. Over med high heat and using a skillet or wok, add oil. Once good and hot, stir fry the chicken, just until no longer pink. When almost cooked add the garlic and toss. Remove from pan and set aside. Keep pan hot.
3. In the same pan as you cooked the chicken, while pan is still hot, add broccoli, pour in water and cover. Cook for a minute and toss with a spatula. If water is all evaporated add some more and cook just until crisp tender. A pretty green color. Or you can steam it as well.
4. Now, in a bowl, toss together the chicken, linguine, veggies and sauce. Toss until all is coated. Spoon out onto individual plates and sprinkle with chopped nuts and salt & pepper if desired.
5. Enjoy!