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peanut chicken linguine with snow peas & cucumber

(2 ratings)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

Kids will like this Asian-inspired noodle dish--after all, the sauce is made with peanut butter--but the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. This is a terrific dish for leftover chicken. Serve immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For peanut chicken linguine with snow peas & cucumber

  • 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

How To Make peanut chicken linguine with snow peas & cucumber

  • 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.
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