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Chicken and Asparagus Pasta
tablespoons sesame seeds
tablespoon red wine vinegar
tablespoon brown sugar
tablespoons chunky peanut butter
tablespoons sesame oil
tablespoon hot chili oil
boneless, skinless chicken breast halves, cooked
think asparagus, trimmed
scallions, white bulb and 3 inches green, cut into 2-inch
cucumber, halved seeded and cut into ¼-inch dice
Heat oven to
350 degrees. Arrange sesame seeds in a single layer on a
baking sheet and bake for 2 to 3 minutes until golden. Shake
the pan once or twice so that they brown evenly. Set aside.
Bring a large pot of water and set aside in large mixing bowl.
Place garlic, vinegar, brown sugar, peanut butter and soy
sauce in food processor and process for 1 minute. With the
motor running, slowly add the sesame and hot chili oils
through the feed tube. Process until well blended. Shred the
chicken into 2-inch julienne and toss with the linguine. Add
the sauce and 4 tablespoons of the toasted sesame seeds and
toss to coat well. Cut the asparagus on the diagonal into
1-inch 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 scallions, cucumbers and
remaining sesame seeds. Serve at room temperature.
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