Perfect weeknight meal – Less than 30 minutes to make from start to finish, but flavor to boot. I’m so sorry, the picture does NOT do this dish justice – I even just found that there is a “food” setting on my camera and still, I couldn’t get it to look right. However, it is fantastic and I hope you will give it a try. This recipe came from the recipe book my mom put together for me for a birthday many years ago.
3/4 Cup chicken broth
1/4 Cup rice vinegar
2 Tablespoons soy sauce
1 Tablespoon minced fresh ginger (or the kind in a gar)
1 Tablespoon minced garlic
1/4 Teaspoon red pepper flakes (just a few do the job)
3/4 lb Linguini (I used basil flavored)
Roasted chicken, torn – as much or as little as you’d like
1/3 Cup chopped cilantro
2 Tablespoons lime juice (or the juice from one lime)
2 Tablespoons peanuts (I forgot these and it was still fantastic)
Bring water to boil for pasta, cook, drain, set aside in the colander . In the same pot as you cooked the pasta, mix together broth, vinegar, soy sauce, ginger, garlic, and chili flakes. Simmer for 5 minutes, mix with pasta. Add chicken and lime juice. Put on plates and sprinkle with cilantro and peanuts. Enjoy!