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Peanut Chicken Noodles

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Number of Servings: 8

INGREDIENTS
4 cans (14.5oz) chicken broth
2 whole chicken breasts with skin and bone
1 lb linguine
2 TBSP dark sesame oil
1 cup creamy peanut butter
1/2 cup reduced-sodium soy sauce
1/4 cup heavy cream2 TBSP rice-wine vinegar
2 TBSP sugar
2 TBSP dark sesame oil
2 tsp grated fresh ginger
2 cloves finely chopped garlic
1 cup reserved chicken broth (from above)
1 bunch scallions thinly sliced
1 medium carrot peeled and cut into sticks
1 small red bell pepper thinly sliced

DIRECTIONS
Bring broth to a simmer in a large pot over high heat. Add chicken; return to a simmer. Cover; reduce heat to medium-low and simmer gently until internal temperature of chicken registers to 170 (about 20 minutes). Remove chicken from broth; let cool. Reserve 1 cup broth for sauce. Meanwhile, cook linguine in large pot of lightly salted boiling water until al dente. Drain in a colander; cool under running water. Transfer to large bowl and toss with 2 TBSP sesame oil; set aside. For sauce, puree peanut butter, soy sauce, heavy cream, vinegar, sugar, sesame oil, ginger, garlic and reserved chicken broth in food processor or blender until smooth; set aside. Remove skin from chicken; discard. Shred chicken; discard bones. Add chicken and three quarters each of scallions, carrot, and sweet pepper to pasta. Add 2 cups peanut sauce; toss. Top with remaining scallions, carrot, and sweet pepper. Serve remaining sauce on the side.