Ingredients
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8 ounces linguine
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3 garlic cloves, minced
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1 tablespoon red wine vinegar
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1 tablespoon brown sugar
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1/4 cup soy sauce
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6 tablespoons sesame oil
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1 tablespoon hot chili oil
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5 tablespoons sesame seeds, toasted
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1 lb thin asparagus, trimmed
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3 scallions, white bulb and inches green cut up
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1 small cucumber, halved and seeded cut into 1/4 inch dice
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2 cooked boneless skinless chicken breast halves
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6 tablespoons chunky peanut butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve at room temperature.