Ingredients
1 pound linguine
3 garlic cloves, minced
1 Tablespoon balsamic vinegar
1 Tablespoon GOLDEN BLOSSOM HONEY
6 Tablespoons natural peanut butter
1/3 cup soy sauce
hot pepper flakes, to taste
7 Tablespoons olive oil
1 pound asparagus, cut into 1-inch diagonal pieces
2 whole boneless chicken breasts, skinned, poached and thinly sliced
5 Tablespoons sesame seeds, toasted
1 bunch scallions, chopped
1 cucumber, peeled and chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook linguine according to package directions. Rinse under cold water and drain.
In a food processor blend garlic, vinegar, honey, peanut butter, soy sauce and red pepper flakes. Process for 1 minute. Add oil, 1 Tablespoon at a time, on low speed until well combined.
Blanch asparagus in boiling water for 1 minute. Rinse in cold water. Drain well.
Place linguine and chicken in a serving bowl. Toss well with sauce and 4 Tablespoons of sesame seeds. Arrange asparagus, chicken, scallions, cucumber on top of pasta and sprinkle remaining 1 Tablespoon of sesame seeds on top. Serve at room temperature.
Serves: 6
In a food processor blend garlic, vinegar, honey, peanut butter, soy sauce and red pepper flakes. Process for 1 minute. Add oil, 1 Tablespoon at a time, on low speed until well combined.
Blanch asparagus in boiling water for 1 minute. Rinse in cold water. Drain well.
Place linguine and chicken in a serving bowl. Toss well with sauce and 4 Tablespoons of sesame seeds. Arrange asparagus, chicken, scallions, cucumber on top of pasta and sprinkle remaining 1 Tablespoon of sesame seeds on top. Serve at room temperature.
Serves: 6
