Chicken Linguine in Peanut Sauce

Adapted from Better Homes & Gardens New Cookbook

6 oz linguine pasta
6 oz snow peas, clean & cut in half
1 (8 oz) can pineapple chunks, drained
1 lb chicken breasts, cooked & cut into pieces
¼ cup chicken stock
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lemon juice
¼ teaspoon crushed red pepper
2 cloves garlic, minced

  1. Cook linguine (al dente) according to package directions
  2. Meanwhile, combine chicken stock, peanut butter, soy sauce, lemon juice, crushed red pepper, and garlic in a small sauce pan over med-low heat, cook until PB is melted and sauce is warm
  3. Combine snow peas, pineapple chunks, and chicken in a large colander/ strainer
  4. When the pasta is done cooking pour the water/pasta into the strainer (and over the other stuff in there)
  5. Put the pasta, snow peas, pineapple, and chicken into a large bowl and toss with the sauce
  6. Serve!

posted 9/16/14

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