Thai Chicken With Noodles(A La Ralph And Pam)

• 3 Tbsp. or more (for thicker sauce) tahini, peanut butter or almond butter
• 1 lb. linguine, cooked al dente
• 8 to 9 cloves garlic, chopped or minced
• 8 to 9 scallions, chopped and separated into white and green
• 4 chicken breasts, poached (reserve broth) and cooled, then diced into cubes
• 1 1/2 c. low sodium chicken broth
• 1 1/2 tsp. sesame seed
• 2 Tbsp. sesame oil
• 2 Tbsp. olive oil
• 3 Tbsp. soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 2 Tbsp. minced, finely chopped ginger
• 1 to 2 Tbsp. chili paste (Thai/Vietnamese), chili paste with garlic or chili flakes
• 1 cucumber, peeled, cored and diced

1. Prepare chicken breasts.
2. Saute garlic, ginger and white part of scallions until tender.
3. Add chili; saute.
4. Add soy sauce, rice vinegar and sugar; continue to cook while stirring.
5. Add in reserved chicken broth and tahini; simmer.
6. Add diced chicken. Toss with boiled linguine or noodles.
7. Sprinkle with toasted sesame seed and chopped green scallions to garnish.
8. Place cucumber around edge of plate to present.

tahini, linguine, garlic, scallions, chicken breasts, chicken broth, sesame seed, sesame oil, olive oil, soy sauce, rice vinegar, sugar, ginger, chili paste, cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414669 (may not work)