INGREDIENTS
8
ounces uncooked linguine
2/3
cup chicken broth
2
tablespoons soy sauce
2
cloves garlic, crushed
1/2
to 1 teaspoon hot pepper sauce
1/3
cup creamy peanut butter
2
teaspoons dark sesame oil
2
cups loosely packed fresh spinach, rinsed and patted dry
2
cups shredded cooked chicken
1
cup shredded carrots
1/4
cup sliced green onions
PREPARATION:
- Cook linguine according to package directions, omitting salt. Drain.
- Combine chicken broth, soy sauce, garlic and hot pepper sauce in medium saucepan; bring to a boil over medium heat. Remove from heat. Whisk in peanut butter and sesame oil until smooth.
- Arrange spinach on 4 plates. Toss linguine with 3 tablespoons peanut sauce; spoon over spinach.
- Add chicken, carrots and green onions to remaining peanut sauce. Spoon over linguine. Garnish as desired.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe (without garnish)
Sodium
869 mg
Protein
30 g
Fiber
4 g
Carbohydrate
42 g
Cholesterol
109 mg
Total Fat
20 g
Calories from Fat
39 %
Calories
456
DIETARY EXCHANGE:
Fat
2-1/2
Meat
3
Vegetable
1
Starch
2
