quick and easy peanut noodles with chicken and broccoli

I love, love, love peanut noodles. They're addicting and amazing and I could eat them every day. You too? Then you have to try these.

When I saw this recipe and how incredibly simple it was, I knew I needed to try it right away. This is exactly what I love for dinner: simple, fast, delicious... and peanut noodles.

Peanut Noodles with Chicken and Broccoli (adapted from Ring Finger Tan Line)
serves 4

3/4 lb. einkorn linguine (or other pasta of your choice)*
4 cups cooked broccoli florets (I used frozen and defrosted them on the stovetop)
1 lb. chicken breasts, cut into small pieces
1 cup creamy peanut butter
1/2 cup low-sodium soy sauce
1/2 cup water
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 scallions, chopped
1 teaspoon ground ginger
1/4 cup brown sugar
1/2 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Bring a salted pot of water to a boil and cook pasta according to the package directions.

Meanwhile, heat a bit of olive oil in a skillet per medium high heat. Cook chicken until completely done and set aside.

Make the sauce by blending the peanut butter, soy sauce, water, vinegar, lime juice, scallions, ginger, sugar and red pepper flakes in a food processor or blender until completely smooth.

Drain and rinse the pasta. Toss with peanut sauce, chicken, and broccoli. Sprinkle peanuts on top and enjoy!

*A word about einkorn pasta: I've been using it for about a month now and LOVE it. So far I've only found it at Whole Foods, but other natural grocers may carry it, or you can order it here. It has the exact same taste, texture and flavor as "regular" whole wheat pasta. For information on einkorn flour and why it's awesome, read this fabulous post.

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