Ingredients
1
carton (32 oz) Progresso™ chicken broth
1 1/2
cups water
2/3
cup creamy peanut butter
3
tablespoons soy sauce
2
tablespoons honey
1
to 2 tablespoons Sriracha sauce
1
tablespoon olive oil or toasted sesame oil
1
teaspoon ground ginger
1
lb uncooked linguine
1
medium red bell pepper, seeded and sliced
1
medium orange or yellow bell pepper, seeded and sliced
1
cup shredded carrots
2
cups shredded deli rotisserie chicken
Juice from 1/2 small lime
3
tablespoons chopped fresh cilantro
3
tablespoons chopped roasted peanuts
3
tablespoons thinly sliced green onions
Preparation
In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.
