Chicken on Pasta with Spicy Asian-Style Sauce

Title:
Chicken on Pasta with Spicy Asian-Style Sauce

Yield:
4 Servings

Categories:
Pasta,
Asian




Ingredients:





     3 tb Vegetable Oil


     6    Garlic cloves, minced


     3    Jalapeno chilies, seeded and


          Minced


 1 1/2 c  Unsweetened coconut milk


   1/3 c  Smooth peanut butter


   1/3 c  Soy sauce


     2 tb Fresh lime juice


     2 tb Sesame oil


     2 tb Minced, peeled fresh ginger


     1 tb Honey


 1 1/2 ts Tabasco sauce


   3/4 c  Diced red bell pepper


   1/2 c  Sliced mushrooms


   1/2 c  Chopped green onions


     1 lb Skinless, boneless chicken


          Breast halves, cut into 1/4


          Inch wide strips


     1 lb Linguine






 Heat 2 tablespoons oil in heavy large saucepan over medium heat.  Add


 garlic and jalapenos; saute until tender but not brown, about 3 mins. Add


 the coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger,


 honey and tabasco and mix well, until smooth.  Bring to a simmer. Take off


 heat and season (if needed) with salt and pepper. (I added pepper, but


 didn't think it needed salt!)  You can stop at this point, if desired and


 refrigerate for up to 24 hours. Heat 1 tbsp. oil in a heavy skillet over


 medium-high heat.  Add the red pepper, mushrooms and green onions and cook


 for about 3 mins. Add the skinless, boneless chicken and cook until done.


 (About 5 mins.) Add this to the sauce. Cook the pasta in a pot of salted,


 boiling water until tender, but not overdone. Drain. Bring sauce to a


 simmer and pour over pasta.  Toss well until coated. Serve.


 Posted to MM-Recipes Digest V3 #287


 


 Date: Sun, 20 Oct 96 03:11:35 UT


 


 From: "Deborah K?hnen"