[ world famous recipes ] Linguini with Chicken and Peanut Sauce

Linguini with Chicken and Peanut Sauce

Serving Size : 4 Preparation Time :0:00

8 ounces dried linguini or spaghetti
1 14 1/2 oz can chicken broth
2 tablespoons dry white wine or water
2 tablespoons soy sauce
1 tablespoon cornstarch
1/8 teaspoon ground red pepper -- up to 1/4 teaspoon
1/2 cup peanut butter
1 tablespoon cooking oil
1 medium onion -- halved lengthwise and thinly sliced
2 cloves garlic -- minced
1 tablespoon grated ginger root
4 medium boneless skinless chicken breast halves,
cut into 1" pieces -- about 12 oz
2 green onions, sliced -- 1/4 cup
orange slices -- optional
grapes -- optional

Cook pasta according to package directions. Drain; keep warm.

For sauce, in a medium mixing bowl stir together chicken broth, wine or
water, soy sauce, cornstarch, and red pepper. Stir in peanut butter til
smooth. Set sauce aside.

In a wok or large skillet heat the cooking oil over medium-high heat. Add
more oil as necessary during cooking. Add onion, garlic, and gingerroot
to hot oil; stir fry for 2-3 minutes or until onion is crisp tender.
Remove onion mixture from skillet.

Add the chicken to the wok. Stir fry about 3 minutes or until chicken is
no longer pink. Push the chicken from the center of the wok. Stir sauce;
add to senter of the wok. Cook and stir until thickened and bubbly. Cook
and stir for 2 minutes more. Return onion mixture to the skillet; stir
all the ingredients together.

Arrange pasta on individual plates or a large platter. Spoon the chicken
mixture over the pasta. Sprinkle with green onions. If desired, garnish
with orange slices and grapes. Makes 4 main dish servings.

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