Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes1 medium onion, chopped3/4 cup salsa1/4 cup creamy peanut butter2 tablespoons black bean sauce1 tablespoon reduced-sodium soy sauce8 ounces uncooked linguine1 tablespoon canola oil1/2 pound sliced baby portobello mushrooms Thinly sliced green onions, optional
Preparation
Place the chicken and onion in a 4-qt. slow cooker. Combine salsa, peanut butter, black bean sauce and soy sauce; add to slow cooker. Cook, covered, on low 2-1/2 to 3-1/2 hours or until chicken is tender.
Meanwhile, prepare pasta according to package directions; drain. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. During last 10 minutes of cooking, stir cooked pasta and mushrooms into slow cooker. If desired, sprinkle with green onions.
