Making this for dinner tonight since we got another cucumber from the garden I need to use up plus a pound of aspargus...


Sesame Chicken and Asparagus Pasta

http://www.food.com/recipe/sesame-chicken-and-asparagus-pasta-180887

• 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 asparagus, trimmed
• 3 scallions, white bulb and inches green cut up
• 1 small cucumber, halved and seeded cut into 1/4 inch dice

Directions:

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve at room temperature.