Chicken with Linguine in Peanut Sauce

This well-seasoned Chicken with Linguine recipe is prepared using sautéed chicken tenderloins, snow peas, and, of course, the sweet and savory peanut sauce.

PREP
20+
Minutes
COOKING
25
Minutes
SERVES
8
People
CALORIES
520
Per Serving
PROTEIN
35
Grams

Ingredients

13 Sanderson Farms® Chicken Tenderloins

1 teaspoon sugar

1½ teaspoons cornstarch

1 Tablespoon minced ginger

1/2 cup low sodium soy sauce, divided

1/4 teaspoon Sriracha hot chili sauce, or more for spicier flavor

3 cloves garlic, minced

1/4 cup creamy peanut butter

1 Tablespoon rice vinegar

1 cup water

2 Tablespoons vegetable oil

1 (6-ounce) package snow peas, cut in half lengthwise

1/4 teaspoon salt

6 green onions, sliced thin, divided

1 pound linguine noodles, cooked

2 Tablespoons sesame oil

1 cup roughly chopped dry roasted unsalted peanuts, divided

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Directions

1. In small bowl, whisk together sugar, cornstarch, ginger, ¼ cup soy sauce, hot chili sauce, garlic, peanut butter, rice vinegar and water. Pour mixture into a large, sealable plastic bag. Add chicken tenders. Close bag and refrigerate for one hour. Remove chicken from bag and reserve marinade.

2. Heat oil in a 12-inch skillet over medium heat. Add chicken and cook, turning over a few times through cooking, 10 to 12 minutes or until internal temperature reaches 165°F. Remove chicken from skillet. Cut each chicken tender into four portions. Set aside.

3. Add snow peas and salt. Cook 4 minutes.

4. Add reserved marinade and bring to a rapid simmer. Cook 1 minute.

5. Add green onions, reserving 4 Tablespoons for garnish. Cook 1 minute.

6. In large bowl, combine hot linguine noodles, remaining 4 Tablespoons soy sauce and sesame oil.

7. Add vegetable mixture from skillet, ½ cup chopped peanuts and cooked chicken. Toss to mix well.

8. Serve topped with reserved green onions and chopped peanuts.

NUTRITION FACTS

Calories

520

Fat

20g

Saturated Fat

3g

Sodium

650mg

Carbohydrate

53g

Sugars

6g

Protein

35g