Monday, June 17, 2013

Sesame linguine with chicken

There are many variations you can make on this dish, once you've mixed up the perfect sesame sauce.  We like it with chunks of chicken breast and rainbow chard, but asparagus is great too!

Sesame Linguine with Chicken

2 boneless, skinless chicken breasts, chopped
Vegetable oil
1 lb linguine
Large bunch of rainbow chard or other greens, chopped
1/2 c peanut butter
5 T rice vinegar
2 T fish sauce
1 T chili-garlic sauce
2 t grated fresh ginger
2 T toasted sesame oil

Start the pasta water in a large pot.

Cook the chicken in oil in a large skillet and set aside. Mix the peanut butter through the sesame oil in a small bowl. Add up to 1/3 c of the pasta water later if needed to make it smooth enough.

When the linguine is almost done, about 8 minutes, add the chopped greens to the pot for the last few minutes. Drain well, reserving some of the pasta water if needed for the sauce. Mix the linguine, chicken, greens, and peanut butter mixture together in a pot and serve.  

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