Monday, January 18, 2016

Thai Linguine

We have enjoyed this Thai dish several times over the past few months.  I think you will too!

  • 12 ounces linguine
  • 1 pound chicken breasts, thinly sliced
  • 4 tablespoons oriental sesame oil, divided use
  • 1/2 cup green onions, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 cup thinly sliced red peppers
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar (or use white vinegar)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chicken broth

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 2 tablespoons sesame oil and toss to coat.
  2. Heat remaining 2 tablespoon oil in heavy large skillet over medium heat.  
  3. Stir fry chicken pieces and remove to separate plate.
  4. Add green onions, garlic, and ginger and red peppers; saute until red peppers soften, about 2 minutes. 
  5. Add honey, peanut butter, soy sauce, vinegar, chicken broth and pepper flakes; whisk to blend. 
  6. Simmer sauce for several minutes.
    Pour over pasta and toss to coat. 
  7. Transfer to platter; sprinkle with remaining green onions.