Day 288: Asian Chicken and Noodles

Cut about 1 lb chicken breast or chicken thighs into bite size pieces.

Combine the following ingredients in medium size bowl and wisk until smooth:

1/3 c creamy peanut butter

1/4 c soy sauce

1 T rice vinegar

1 T lime juice

1 1/2 tsp oil

1 tsp hot chili sauce with garlic (I use Srirachi sauce)
1/2 tsp ground ginger

1/4 tsp salt

2 garlic cloves minced

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).

I combined 2 recipes together to make a yummy chicken noodle peanut dish. I give it 4 stars.