Linguine with Chicken and Peanut Sauce
Asian-style chicken stir-fry in peanut sauce served atop linguine pasta.
8 ounces dry linguine or spaghetti
1 (14.5-ounce) can chicken broth
2 tablespoons dry white wine or water
2 tablespoons soy sauce
1 tablespoon cornstarch
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1/2 cup peanut butter
4 skinless, boneless chicken breast halves (about 12 ounces total)
1 tablespoon vegetable oil
1 medium onion, halved lengthwise and thinly sliced
2 garlic cloves, finely minced
1 teaspoon grated fresh ginger
2 green onions, sliced
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
- For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper. Stir in peanut butter until smooth. Set aside.
- Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
- In a wok or large skillet heat the oil over medium-high heat. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2 to 3 minutes or until onion is crisp-tender. Remove onion mixture from wok.
- Add the chicken to the wok. Stir-fry about 3 minutes or until chicken is tender and no longer pink. Push the chicken from the center of the wok. Stir sauce; add to center of the wok. cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return onion mixture to wok; stir all ingredients together.
- Arrange pasta on individual plates or a serving platter. Spoon the chicken mixture over pasta. Sprinkle with green onions.
Makes 4 servings.