Chicken, Spinach, and Peanut Noodles
Tangy Dill-Cucumber Salad
Ingredients
- ½ (16-oz) pkg linguine
- ⅔ cup creamy peanut butter
- ¾ cup water
- 2 Tbsp white vinegar
- 1 Tbsp hot sauce
- 1½ tsp sugar
- ½ tsp salt
- 8 slices bacon, chopped
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 (10-oz) pkg spinach
- ⅓ cup chopped salted peanuts
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, whisk together peanut butter, water, vinegar, hot sauce, sugar, and ½ tsp salt.
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Season chicken lightly with salt and pepper. Cook chicken in hot drippings over medium heat 5 minutes or until done. Gradually add spinach, stirring until wilted. Stir in peanut butter mixture, bacon, and pasta; toss. Sprinkle with nuts.
Side Dish Ingredients
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried dill
- 3 cucumbers, peeled and thinly sliced
Side Dish Instructions
- Whisk together oil, vinegar, and dill in a large bowl; add cucumbers, and toss. Let stand 10 minutes; season with salt and pepper to taste.
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