Pasta: Sesame-Chicken and Asparagus Pasta

By SharonE

Ingredients

• 8 oz. linguine
• 3 cloves garlic, minced
• 1 tbsp. red wine vinegar
• 1 tbsp. brown sugar
• 6 tbsp. chunky peanut butter
• 1/4 cup soy sauce
• 6 tbsp. sesame oil
• 2 tbsp. hot chile oil or more if you like
• 2 boneless and skinless cooked chicken breasts
• 5 tbsp. toasted sesame seeds
• 1 lb. thin asparagus or green beans
• 3 scallions, julienned
• 1 cucumber, 1/4" dice

Preparation

Step 1

Bring a large pot of water to a boil. 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 2" julienne, and toss with the linguine. Add the sauce and 4 tbsp. of the sesame seeds, toss to coat well. Cut the asparagus o 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 scallions, cucumber, and remaining 1 tbsp. sesame seeds. Serve at room temperature.