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