Peanut Chicken Linguine With Snow Peas Cucumber Recipes

Steps:

• Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
• Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
• Cook the pasta to al dente according to the directions on the package.
• Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
• Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
• Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
• Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.

Steps:

• Cook angel hair pasta in a large pot of boiling water until al dente.
• Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
• Saute chicken until done. Set aside.
• Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

Steps:

• FOR PEANUT SAUCE: In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
• FOR PASTA: In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
• TO SERVE: Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
• VEGETABLE TIP: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse) cucumber, which is almost completely seedless.

Steps:

• Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
• Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
• Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
• Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
• Do Ahead
• Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

Steps:

• 1. In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
• 2. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
• 3. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and return to pot.
• 4. Mix in the cooked chicken; mix and heat for 1 minute more. Turn off heat.
• 5. Toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top. Note: Use an English (hothouse) cucumber, which is almost completely seedless.