Linguine with Spicy Thai Sauce
Recipe courtesy of the National Pasta Association.
12 ounces linguine, uncooked
2 cups diced cooked chicken
6 ounces small frozen shrimp, thawed
3 red bell peppers, cut into bite-size, thin strips
3 green onions, thinly sliced (white part and tips of green part)
2 tablespoons smooth peanut butter
1 tablespoon sesame oil
1 cup chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1 tablespoon low-sodium soy sauce
1 tablespoon mild white vinegar
- Prepare linguine according to package directions.
- While noodles are cooking, make a paste with the peanut butter, sesame oil, soy sauce, vinegar, and spices. Whisk in the broth.
- Add the red peppers, green onions, cooked chicken and shrimp. Cover and simmer until the sauce is smooth and the chicken and shrimp are heated through, about 2 minutes.
- When linguine is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of the National Pasta Association.