Chicken On Pasta With Spicy Asian-Style Sauce

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
6		Garlic cloves - minced
3		Jalapeno chilies - seeded and
		Minced
1 1/2 cups	355ml	Unsweetened coconut milk
1/3 cup	65g / 2.3oz	Smooth peanut butter
1/3 cup	78ml	Soy sauce
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Minced - peeled fresh ginger
1 tablespoon	15ml	Honey
1 1/2 teaspoons	7.5ml	Tabasco sauce
3/4 cup	109g / 3.8oz	Diced red bell pepper
1/2 cup	118ml	Sliced mushrooms
1/2 cup	31g / 1.1oz	Chopped green onions
1 lb	454g / 16oz	Skinless - boneless chicken
		Breast halves - cut into 1/4 ¥
1		Strips
1 lb	454g / 16oz	Linguine

Recipe Instructions

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.

Source:
Michele Urvater

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