Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Linguini 2 Skinless boneless chicken
3 Cloves garlic -- minced -breast halves -- cooked
1 tb Red wine vinegar 5 tb Sesame seeds -- toasted
1 tb Brown sugar 1 lb Asparagus -- trimmed
6 tb Chunky peanut butter 3 Green onion -- cut into 2"
1/4 c Soy sauce -slices
6 tb Sesame oil 1 sm Cucumber -- seeded diced
3 tb Hot chile oil

Bring a large pot of water to boiling. Add the linguine 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 a 2" julienne and toss
with the linguine. Add the sauce and 4 tbsp of the sesame seeds, and
toss to coat well. Cut the asparagus on the diagonal into 1"
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 green onions, cucumber and remaining 1 tbsp sesame
seeds. Serve at room temperature.

Recipe By : New Basics Cookbook

From: Meg Antczak Date: 10-18-95 (21:27) (159)
Fido: Cooking

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