Thai Peanut Butter Chicken Pasta

Thai Peanut Butter Chicken Pasta
Megan Bradshaw

12 ounces linguine (NOT 16 ounces!)
2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

Sauce:
1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced garlic (yes, you read that right -- 3 tbs. Surprisingly, it's not too much)
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1 teaspoon chili-garlic sauce

Cilantro, cashews, and additional green onions to garnish (I usually do not do this)

Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.

Heat 1 TBS sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.

Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.