Sesame Chicken And Asparagus Pasta

• 8 oz. linguine
• 3 cloves garlic, minced
• 1 Tbsp. red wine vinegar
• 1 Tbsp. brown sugar
• 6 Tbsp. chunky peanut butter
• 1/4 c. soy sauce
• 6 Tbsp. sesame oil
• 1 Tbsp. hot chile oil*
• 2 boneless, skinless cooked chicken breast halves
• 5 Tbsp. sesame seed, toasted
• 1 lb. thin asparagus, trimmed
• 3 scallions (green onions), cut into 2-inch julienne (white bulb and 3 inches green)
• 1 small cucumber, halved, seeded and cut into 1/4-inch dice

1. Bring a large pot of water to a boil.
2. Add the linguine and cook at a rolling boil until just tender.
3. Drain; rinse under cold water.
4. Drain again and set aside in a large mixing bowl.
5. Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor.
6. Process for 1 minute.
7. With the motor running, slowly add the sesame and hot chili oils through the feed tube and process until well blended.

linguine, garlic, red wine vinegar, brown sugar, chunky peanut butter, soy sauce, sesame oil, hot chile oil, chicken, sesame seed, thin asparagus, scallions, cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640420 (may not work)