Sesame Chicken and Asparagus Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A good friend of mine gave this to me and says that it's fabulous! Ingredients:
8 ounces linguine |
3 garlic cloves, minced |
1 tablespoon red wine vinegar |
1 tablespoon brown sugar |
6 tablespoons chunky peanut butter |
1/4 cup soy sauce |
6 tablespoons sesame oil |
1 tablespoon hot chili oil (optional) |
2 cooked boneless skinless chicken breast halves |
5 tablespoons sesame seeds, toasted |
1 lb thin asparagus, trimmed |
3 scallions, white bulb and inches green cut up |
1 small cucumber, halved and seeded cut into 1/4 inch dice |
Directions:
1. Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
2. Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
3. Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
4. Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
5. Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
6. Serve at room temperature.
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