Pasta with Peanut Sauce and Chicken

Asian.  Pasta.  Better the next day.  Good cold or hot.  Take out made at home.  

I am absolutely still on my Asian kick.  My pantry is expanding toward Asian; my house eats something Asian-inspired at least once a week these days.  Such a good buck-stretcher, left-over user, and crowd pleaser at this house.  

This one absolute fits all that.  Everyone enjoys it!  Comes mostly from the pantry, yes please!  And it tastes like Friday night take out, just made at home.  I am a sucker for this type recipe.  This comes from a friend (the same friend who shared "Citrus Chicken," a few posts ago); I love recipes from friends!  

- 12 oz linguine 

- 1 cup chicken broth

- 6 tbsp rice vinegar

- 4 tbsp soy sauce

- 4 tbsp peanut butter

- 1.5 tbsp minced garlic, about 4 cloves

- 1 tsp ground ginger

- 1 tsp crushed red pepper (or less/more to taste)

- 2-3 chicken breasts, cooked and cubed or shredded

- 1/4 cup fresh cilantro, chopped

- 1/4 cup chopped dry roasted peanuts

Cook the pasta according to package directions.  Drain and keep warm.

While pasta cooks, combine broth and next 6 ingredients in a small sauce pan.  Cook over medium heat until mixture comes to a simmer, stirring occasionally.

Add the broth mixture to the warm pasta; stir well.  Add chicken and cilantro; toss gently.  Sprinkle with peanuts.  Allow pasta to sit a few minutes to absorb sauce.  Serve and enjoy!!

Truly perfect for a take-out mood!