Sesame Chicken And Asparagus Pasta - cooking recipe

Ingredients

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

Preparation

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.