Szechunan Noodles with Chicken

6 Jan

12 ounces linguine

1 cup chicken broth

2 tablespoons lite soy sauce

2 boneless skinless chicken breast, diced

3 tablespoons vegetable oil

¼ teaspoon red pepper flakes

6 scallions, cut into 1 ½ inch pieces

1 large carrot, shredded

1 tablespoon minced garlic

1 tablespoon minced ginger root

3 tablespoons creamy peanut butter

Cook linguine according to package directions. In a measuring cup stir together chicken broth and soy sauce. Heat a large skillet over medium heat; add vegetable oil, when hot cook diced chicken breast until browned. Add scallions, carrot, ginger and garlic. Cook 3 minutes. Stir broth mixture and peanut butter into skillet. Cook until peanut butter is melted. Reserve 1 cup pasta water. Add drained pasta to skillet and toss to thoroughly coat. Add in some pasta water if needed to keep pasta creamy. Serve hot

Serves 4


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