Ingredients Jump to Instructions ↓

  1. 4 cups of thinly cut or shredded cooked chicken

  2. 1/4 cup of peanut butter (creamy is best)

  3. 1/4 cup reduced sodium soy sauce

  4. 2 tbsp rice vinegar

  5. 2 tbsp chili garlic sauce

  6. 1 tbsp sugar

  7. 1 tbsp minced ginger

  8. 3 tbsp fat free, low sodium chicken broth or water

  9. 12 ounces linguine

  10. 2 carrots, grated

  11. 4 scallions, chopped

  12. 1 small red pepper, cut into small strips

  13. 1/3 cup fresh cilantro, chopped

Instructions Jump to Ingredients ↑

  1. Boil linguine in a large pot of water until tender (al dente). Drain and rinse with cold water. Place linguine in a large bowl.

  2. While pasta is cooking, blend or process the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, ginger and broth until smooth.

  3. Add chicken, carrots, scallions, pepper strips and chopped cilantro to bowl of linguine and toss. Pour peanut sauce over the pasta mixture and toss well to coat. If sauce is too thick, thin with extra broth or a little water.

  4. Serves 4-6 Per Serving: Calories 423, Calories from Fat 84, Total Fat 9.3g (sat 1.9g), Cholesterol 64mg, Sodium 468mg, Carbohydrate 50.7g, Fiber 3.9g, Protein 34.2g


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