- 8 ounces whole wheat linguine
- 3 cloves minced garlic
- 1 Tbsp. red wine vinegar
- 1 Tbsp. packed brown sugar
- 6 Tbsp. chunky peanut butter
- ¼ cup soy sauce, light
- 6 Tbsp. sesame oil
- 2 Tbsp. hot Chili oil
- 2 cooked chicken breast halves, boneless
- 4 Tbsp. sesame seeds
- 1 lb. pea pods, trimmed
- 3 scallions, white bulbs and 3 inches green tops, sliced
Cook linguine according to package directions; drain, rinse under cold water and set aside in large mixing bowl.
Put garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor, chop for 1 minute. With the processor still on, slowly add the sesame and hot chili oils through the feed tube and process until well blended.
Cut chicken into bite-sized pieces and toss with linguine. Add sauce and half the sesame seeds and toss to coat.
Blanch pea pods in saucepan of boiling water for 30 seconds, drain, rinse under cold water and pat dry.
Place linguine-chicken mixture in large flat serving bowl and arrange pea pods on top.
Sprinkle with scallions and remaining sesame seeds. Serve at room temperature.
Nutrition: One serving provides approximately: 25 g protein, 42 g carbohydrates, 8 g fiber, 31 g fat (4 g saturated), 30 mg cholesterol, 60 mcg folate, 4 g iron and 410 mg sodium.
Source: Wheat Foods Council