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Peanut Butter Pasta

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Servings 10

Ingredients
  

  • Pasta:
  • 1 lb. gluten-free linguini I use quinoa pasta
  • 11/2-2 lbs. broccoli cut into florets, stems trimmed and diced
  • 2 cloves garlic minced
  • 1 Tbsp. peanut or grapeseed oil
  • 2 Tbsp. gluten-free tamari
  • 1 tsp. ginger powder or 1/2 tsp. freshly grated ginger
  • 1/2 tsp. salt
  • 1 lb. diced chicken breast optional, can omit for vegetarian version
  • Sauce:
  • 3/4 cup natural peanut butter
  • 1/2 cup hot water
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. gluten-free tamari
  • 2 Tbsp. molasses
  • Optional toppings: Sriracha hot sauce peanuts

Instructions
 

  • Pasta: In a large pot bring water to a boil. Cook noodles per package directions, drain, and set aside.
  • In a wok or large pan over medium-high heat, add peanut or grapeseed oil and let heat until glistening. Add diced chicken and salt. Let cook for 2 minutes, then stir. Cook for 2 minutes more or until browned and cooked through. Remove chicken from pan.
  • Add broccoli florets to the hot pan. Let cook 1-2 minutes. Add garlic and ginger, then pour in tamari and stir until mostly evaporated. Add chicken back to the pan, stir, and remove from heat.
  • Sauce: In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
  • Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.
  • Toss noodles, chicken and broccoli in the sauce. Serve with Sriracha and peanuts if desired.