Linguine with Chicken and Peanut Sauce

Ingredients

• 8 ounces dry linguine or spaghetti

• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons dry white wine or water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/8-1/4 teaspoon ground red pepper (cayenne)
• 1/2 cup peanut butter
• 4 boneless skinless chicken breast halves (about 12 ounces total)
• 1 tablespoon vegetable oil
• 1 medium onion, halved lengthwise and thinly sliced
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced

Directions

1. 1

   Cook pasta according to package directions, preferably al dente (firm to the bite).

2. 2

   Drain; keep warm.

3. 3

   For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.

4. 4

   Stir in peanut butter until smooth.

5. 5

   Set aside.

6. 6

   Rinse chicken; pat dry with paper towels.

7. 7

   Cut into 1-inch pieces.

8. 8

   Set aside.

9. 9

   In a wok or large skillet heat the oil over medium-high heat.

10. 10

    (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.

11. 11

    Remove onion mixture from wok.

12. 12

    Add the chicken to the wok.

13. 13

    Stir-fry about 3 minutes or until chicken is tender and no longer pink.

14. 14

    Push the chicken from the center of the wok.

15. 15

    Stir sauce; add to center of the wok.

16. 16

    cook and stir until thickened and bubbly.

17. 17

    Cook and stir for 2 minutes more.

18. 18

    Return onion mixture to wok; stir all ingredients together.

19. 19

    Arrange pasta on individual plates or a serving platter.

20. 20

    Spoon the chicken mixture over pasta.

21. 21

    Sprinkle with green onions.