Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water). Season with salt and pepper, then slice it thinly on a diagonal.
Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined, smooth and creamy. Cover and store in the refrigerator until needed (can be made ahead).
Blanch the julienned carrots (cut into matchstick sized slices) in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.
Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.
Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!
Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.
Chopped peanut garnish is not included in caloric calculation, as this is an optional garnish.
Thai Chicken Linguini https://www.thegratefulgirlcooks.com/thai-chicken-linguini/