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Ingredients

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Directions

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  • Bring large pot lightly salted water to boiling for pasta.

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  • Cut off white ends of onions; chop; reserve. Slice green tops into 2-inch slivers; place in large bowl.

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  • Combine chicken broth, soy sauce and chopped white part of green onion in skillet. Bring to simmering. Add turkey; simmer 2 to 3 minutes or until cooked through. Remove turkey with slotted spoon to the large bowl.

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  • Pour cooking liquids into blender. Add peanut butter, chili sauce, vinegar, sesame oil, ginger and hot-pepper sauce. Whirl until smooth.

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  • Cook linguine in boiling water for 11 minutes or until firm but tender. Drain; rinse under cold running water; drain well. Add to the large bowl along with the sweet peppers; toss. (Can be made up to 4 hours ahead up to this point and refrigerated.)

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  • Add peanut sauce; toss to mix to coat noodles. Sprinkle with cilantro. Serve cold or at room temperature. Makes 6 servings.

Nutrition Facts

382 calories; 10 g total fat; 2 g saturated fat; 26 mg cholesterol; 431 mg sodium. 51 g carbohydrates; 21 g protein;

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