YIELD Makes 4 servings
|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|
- 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.
|Serving Size:||1/4 of total recipe (without garnish)|
|Total Fat||20 g|
|Calories from Fat||39 %|
Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.
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