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Related recipes: Carrots, Garlic, Herbs, Low-Sugar, Main Dishes, Nut Butter, Pasta, Poultry, Sweet Pepper
Add these dishes to make a full meal:
This dish could easily be made with shrimp or pork in place of the chicken. Great as a main dish; or omit the chicken and serve as a side dish.
Servings: 6
Yield: 10 cups (2.4L)
12 oz (340g) linguine, uncooked
8 oz (230g) boneless skinless chicken breasts, uncooked
1 Tbs (15mL) teriyaki sauce
2 tsp (10mL) sesame oil, divided
2 tsp (5g) ginger root, grated
2 cloves garlic, minced
1/2 cup (120mL) chicken broth
1/3 cup (75g) peanut butter, natural-style (no added fat or sugar)
1/4 cup (60mL) soy sauce, low sodium
2 Tbs (30mL) rice vinegar
1/4 tsp (1g) red pepper flakes (or hot chili oil)
1 carrot, sliced
1 red pepper, cut into strips
Cook linguine in a large pot of rapidly boiling water.
While pasta is cooking, grill, broil or microwave chicken brushed with teriyaki sauce.
In a small saucepan, heat one tsp oil (5mL) over medium heat. Add ginger and garlic; sauté 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar and red pepper flakes; mix well and simmer 5 minutes, stirring occasionally. Remove peanut sauce from heat and keep warm.
Heat one tsp oil in a large skillet or wok. Add carrots and stir fry for 1–2 minutes. Add red pepper and continue stir frying until tender. Remove from heat
Combine vegetables, linguine and peanut sauce in a large bowl.
Portion linguine onto plates. Cut hot chicken into strips and lay on top of pasta.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
