Sesame chicken & aspargus pasta

6 servings

Ingredients

Quantity Ingredient
8 ounces Linguini
3 Cloves garlic -- minced
1 tablespoon Red wine vinegar
1 tablespoon Brown sugar
6 tablespoons Chunky peanut butter
¼ cup Soy sauce
6 tablespoons Sesame oil
3 tablespoons Hot chile oil
2 Skinless boneless chicken breast halves -- cooked
5 tablespoons Sesame seeds -- toasted
1 pounds Asparagus -- trimmed
3 Green onion -- cut into 2\" slices
1 small Cucumber -- seeded & diced

Directions

Bring a large pot of water to boiling. Add the linguine and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large mixing bowl. Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube, and process until well blended. Shred the chicken into a 2" julienne and toss with the linguine. Add the sauce and 4 tbsp of the sesame seeds, and toss to coat well. Cut the asparagus on the diagonal into 1" lengths. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry. Place the linguine and chicken in a large flat serving bowl, and arrange the asparagus on top.

Sprinkle with the green onions, cucumber and remaining 1 tbsp sesame seeds. Serve at room temperature.

Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-18-95 (21:27) (159) Fido: Cooking

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