A super creamy peanut sauce, full of tender chicken and tasty veggies, coats your favorite long noodles for a hearty and cozy meal!
Ingredients
- 1 ½ pounds boneless chicken breasts, cut into thin strips
- ⅔ cup peanut butter
- ½ cup chicken broth
- 3 medium zucchini, diced
- 2 medium red bell peppers, cut into thin strips
- ⅓ cup soy sauce
- 1 tablespoon bottled minced garlic
- 1 teaspoon white sugar
- 1 tablespoon lime juice
- ½ tablespoon cornstarch, or more as needed
- ½ tablespoon water, or more as needed
- 1 (12 ounce) package linguine pasta
- 1 tablespoon chopped peanuts
Instruction
- Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
- If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.
