Peanut Noodles With Shredded Chicken

• 12 ounces thick spaghetti or 12 ounces linguine
• 1 garlic clove, thinly sliced
• 4 medium boneless skinless chicken breast halves (1 1/2 lbs.)
• 14 cup rice vinegar
• 14 cup soy sauce
• 13 cup smooth peanut butter
• 3 tablespoons water
• 2 teaspoons grated peeled fresh ginger
• 1 small kirby cucumber, thinly sliced (4-6 ounces)
• 8 ounces shredded carrots
• 1 medium red pepper, thinly sliced
• fresh cilantro stem (to garnish)

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs.
3. Drain pasta.
4. Rinse under cold running water; drain again.
5. (When making spaghetti, etc., pasta usually isn't drained.
6. However, because this is served at room temperature the pasta is drained so it doesn't become gummy.
7. ).
8. Meanwhile, in covered 12-inch skillet, heat garlic and 1 inch of water to boiling on high.
9. Add chicken; cover, reduce heat to medium-low and cook 13-14 minutes or until chicken loses its pink color throughout.
10. With slotted spoon or tongs, remove chicken from skillet and plaace in large bowl of ice water; chill 5 minutes.
11. Discard poaching liquid.
12. Drain chicken; with hands, shred chicken.
13. While pasta and chicken cook, in large bowl whisk vinegar, soy sauce, peanut butter, water and ginger until smooth.
14. To bowl with peanut sauce, addd drained pasta.
15. shredded chicken, cucumber, carrots and pepper; toss to coat.
16. To serve, garnish with cilantro.

linguine, garlic, chicken, rice vinegar, soy sauce, smooth peanut butter, water, fresh ginger, kirby cucumber, carrots, red pepper, cilantro

Taken from www.food.com/recipe/peanut-noodles-with-shredded-chicken-372016 (may not work)