Do not judge this Peanutty Pasta with Chicken recipe until you’ve tried it. It is absolutely wonderful!
The Peanut Sauce used in this Peanutty Pasta with Chicken recipe is also excellent tossed with only cooked pasta and sesame seeds. Using creamy peanut butter makes this sauce so very easy to make and delicious.
- 4 chicken breast halves, boneless and skinless*
- 4 tablespoons teriyaki or soy sauce
- 1 (8-ounce) package linguine pasta, uncooked
- 1 cup peas (fresh or frozen), cooked and divided**
- 3/4 cup carrots, shredded**
- 3 tablespoons sesame seeds (reserve 1 tablespoon for garnish)
- Green onions, (scallions), sliced for garnish
- 1/4 cup creamy peanut butter
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tablespoon lemon juice, fresh-squeezed
- 2 tablespoons honey
- 1/2 cup pineapple juice
- 1/4 teaspoon ginger, ground
- Hot chili oil or cayenne pepper to taste
Grill, broil, or microwave chicken (your choice) brushed with teriyaki or soy sauce. Once chicken is cooked, cut the cooked chicken into strips; set aside.
Prepare Peanut Sauce and set aside.
Cook pasta according to package directions; drain and return to pan. Learn How To Cook Pasta Properly.
In the pasta pan, toss the warm pasta, peas, shredded carrots, Peanut Sauce, and sesame seeds together.
Place on individual serving plates. Arrange chicken strips on top of pasta. Sprinkle reserved sesame seeds over the top and garnish with sliced green onions.
Serve cold or warm.
Makes 8 servings.
In a small saucepan over low heat, combine peanut butter, water, soy sauce, lemon juice, honey, pineapple juice, ginger, and hot chili oil or cayenne pepper; stir until well blended.
Remove from heat and let cool.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
** You could substitute any cooked vegetable that you desire. Sometimes I just serve the noodles without any vegetables and just the delicious peanut sauce.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.