This is another guest post from Gina. I really wish that I had dinner with her the night she made this. It looks like something I would really love!
Combine the following ingredients in medium size bowl and wisk until smooth:
1/2 tsp ground ginger
Toss chicken into mixture and put into 3 qt crockpot. Cook on low for 3-4 hours (watch to see that the peanut butter sauce doesn’t start burning).
About 20 minutes before serving, cook 8 ounces of linguine according to package directions. For the last 2 minutes of cooking add the following ingredients: 1 1/2 cups shredded carrot, 1/4 pound snow peas, trimmed and halved crosswise, 1/2 of a red bell pepper cut in strips.
Reserve 1/3-1/2 cup of the cooking liquid and add to the crockpot mixture. Drain the pasta and vegetables and place in a large bowl. Pour chicken mixture over pasta. Toss well. (Or if the crockpot is large enough, just pour the pasta into the pot and mix. Serve from the crock).