Ingredients
8 oz linguine
1 shredded carrot
1 red bell pepper (cut into strips)
2 cup snow peas
1/4 cup hoisin sauce
2 Tb rice vinegar
1/2 cup peanut butter
1/2 cup chicken broth
2 cups cooked chicken breast (I used canned ckn)
Preparation
Cook linguine. Just before draining, scoop out and reserve 1/4 cup of the cooking water. Add the carrots, bell pepper, and snow peas. Drain. For the sauce, combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the mixture to a boil, immediately reduce heat and simmer 4 minutes, or until smooth and thick. Toss together the pasta mixture, sauce, and chicken. If the sauce is too thick, add the reserved cooking water. Stir in desired amount of chili paste for spiciness.
