Thai Pasta with Turkey

Oxmoor House
Here, leftover turkey takes a delicious break from sandwiches.
4 servings


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12 ounces linguine, uncooked
1/2 cup canned chicken broth
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 tablespoon minced fresh garlic
1/2 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper
1/2 pound roasted turkey or chicken, coarsely chopped
1/3 cup minced fresh cilantro
1/4 cup chopped roasted peanuts


Cook pasta according to package directions. Keep warm.

Meanwhile, combine broth and next 6 ingredients in a small saucepan. Cook over medium heat until mixture comes to a simmer, stirring occasionally.

Add broth mixture to hot pasta; stir well. Add turkey and cilantro; toss gently. Sprinkle with peanuts. Serve with Asian Salad.

Created date

October 2003