Cheri at 16:58, 12 November 2011

2011-11-12T16:58:42Z

← Older revision		Revision as of 16:58, 12 November 2011
Line 13:		Line 13:
	* 6 T chunky peanut butter		* 6 T chunky peanut butter
	* 1/4 c soy sauce		* 1/4 c soy sauce
			* 6 T sesame oil
	* 1 T hot chile oil		* 1 T hot chile oil
	* 2 boneless and skinless cooked chicken breast halves		* 2 boneless and skinless cooked chicken breast halves

Dhanson: Created page with '{{RecipeSummary |PrepTime=30 min |CookTime=15 min |Source=''The New Basics Cookbook'' (page 141) |Yield=6 servings |Rating=Excellent! }} === Ingredients === * 8 oz linguine or bo…'

2011-11-12T02:53:53Z

Created page with '{{RecipeSummary |PrepTime=30 min |CookTime=15 min |Source=''The New Basics Cookbook'' (page 141) |Yield=6 servings |Rating=Excellent! }} === Ingredients === * 8 oz linguine or bo…'

New page

{{RecipeSummary
|PrepTime=30 min
|CookTime=15 min
|Source=''The New Basics Cookbook'' (page 141)
|Yield=6 servings
|Rating=Excellent!
}}
=== Ingredients ===
* 8 oz linguine or bow-tie pasta
* 3 cloves garlic, minced
* 1 T red wine vinegar
* 1 T brown sugar
* 6 T chunky peanut butter
* 1/4 c soy sauce
* 1 T hot chile oil
* 2 boneless and skinless cooked chicken breast halves
* 5 T sesame seeds, toasted
* 1 lb asparagus, trimmed
* 3 scallions (green onions) white bulb and 3 inches green, cut into 2-inch julienne
* 1 small cucumber, halved, seeded, and cut into 1/4-inch dice

=== Preparation ===
Bring a large pot of water to a boil. Add the pasta, 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-inch julienne, and toss with the linguine. Add the sauce and 4 tablespoons of the 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 the scallions, cucumber, and remaining 1 tablespoon sesame seeds. Serve at room temperature.

[[Category:Chicken]]
[[Category:Pasta]]
[[Category:Asparagus]]
[[Category:Excellent]]

Sesame Chicken and Asparagus Pasta - Revision history

Cheri at 16:58, 12 November 2011

Dhanson: Created page with '{{RecipeSummary |PrepTime=30 min |CookTime=15 min |Source=''The New Basics Cookbook'' (page 141) |Yield=6 servings |Rating=Excellent! }} === Ingredients === * 8 oz linguine or bo…'