Peanut Noodles With Shredded Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 12 ounces thick spaghetti or 12 ounces linguine
• 1 garlic clove, thinly sliced
• 4 medium boneless skinless chicken breast halves (1 1/2 lbs.)
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/3 cup smooth peanut butter
• 3 tablespoons water
• 2 teaspoons grated peeled fresh ginger
• 1 small kirby cucumber, thinly sliced (4-6 ounces)
• 8 ounces shredded carrots
• 1 medium red pepper, thinly sliced
• fresh cilantro stem (to garnish)

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs. drain pasta. rinse under cold running water; drain again. (when making spaghetti, etc., pasta usually isn't drained. however, because this is served at room temperature the pasta is drained so it doesn't become gummy.).
• 2 meanwhile, in covered 12-inch skillet, heat garlic and 1 inch of water to boiling on high. add chicken; cover, reduce heat to medium-low and cook 13-14 minutes or until chicken loses its pink color throughout. with slotted spoon or tongs, remove chicken from skillet and plaace in large bowl of ice water; chill 5 minutes. discard poaching liquid. drain chicken; with hands, shred chicken.
• 3 while pasta and chicken cook, in large bowl whisk vinegar, soy sauce, peanut butter, water and ginger until smooth.
• 4 to bowl with peanut sauce, addd drained pasta. shredded chicken, cucumber, carrots and pepper; toss to coat. to serve, garnish with cilantro.