- Servings: 4
- 12 oz. linguine or spaghetti, cooked
- 2 garlic cloves
- 2/3 c. chunky peanut butter
- 1 cube chicken bouillon
- 1 cup water
- 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 c. shredded zucchini
- 1/3 c. soy sauce
- 1-2 tsp sugar
- (Sriracha chili sauce, optional and to taste)
DirectionsDissolve the bouillon into water.
Add garlic, peanut butter, bouillon, chicken, zucchini, soy sauce, and sugar to a 3 quart crockpot (I used a 4-quart). Cook on low for 4-5 hours or high for 2-3 hours. Stir until smooth.
Meanwhile, cook your pasta to al dente. Serve chicken and sauce over pasta.
Garnish with peanuts, if desired (I did not).