Sesame Chicken And Asparagus Pasta

• 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

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

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

Taken from www.food.com/recipe/sesame-chicken-and-asparagus-pasta-180887 (may not work)