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Sesame Chicken and Asparagus Pasta 

  • 5 tablespoons sesame seeds

  • 8 ounces uncooked linguine

  • 3 cloves garlic, minced

  • 1 tablespoon red wine vinegar

  • 1  tablespoon brown sugar

  • 2 tablespoons chunky peanut butter

  • cup soy sauce

  • 6 tablespoons sesame oil

  • 1 tablespoon hot chili oil

  • 2 boneless, skinless chicken breast halves, cooked

  • 1 pound think asparagus, trimmed

  • 3 scallions, white bulb and 3 inches green, cut into 2-inch julienne

  • 1 small cucumber, halved seeded and cut into -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.

Yield: 6 servings

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