Linguine With Chicken And Cilantro-peanut Sauce

1 large clove garlic, finely minced 1 teaspoon finely grated lemon zest
1 cup bottled Thai peanut sauce
1/4 cup creamy peanut butter
1 (14-ounce) can Thai coconut milk (light is OK)
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 (10-ounce) packages carved, fully cooked chicken breast strips
1 pound linguine, cooked according to package directions and drained well
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh basil
1 large firm-ripe tomato, cored and diced
1/2 cup coarsely chopped dry-roasted peanuts

Bring garlic, lemon zest, peanut sauce, peanut butter, coconut milk, soy sauce and lime juice to boiling in a large skillet over moderate heat.
Boil uncovered, stirring often, until reduced by about one-third, 5 to 8 minutes.
Add chicken and cook 3 minutes, stirring now and then.
Add linguine, cilantro, basil and tomato.
Toss lightly but thoroughly and serve, topping each portion with chopped peanuts.

6 to 8 servings