| Sesame Chicken and Noodles For added taste, toast the sesame seeds first. 8 ounces uncooked spaghetti or rice fettuccini 1/2 cup chicken broth 1/4 cup creamy peanut butter 1 T brown sugar 2 cloves garlic 1/4 tsp. ground ginger 1 tsp. dark sesame oil 2 T rice vinegar 2 T soy sauce 1 T fresh lime juice 1 tsp. hot pepper sauce 3 tsp. sesame seeds, divided 1 T peanut or canola oil 3/4 pound chicken breast tenders, cut into 1-inch pieces 1/4 tsp. salt 2 cups frozen broccoli florets or French cut green beans 1 or 2 sliced roasted red peppers Cook pasta according to package directions. Drain, reserving 2 tablespoons cooking liquid. Combine broth, peanut butter, brown sugar, garlic, ginger, sesame oil, vinegar, soy sauce, lime juice and hot pepper sauce in a blender. Blend until well combined. Add 2 teaspoons of the sesame seeds and set aside. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan, sauté 3 minutes. add broccoli, sauté 5 minutes longer or until chicken is done. Stir in roasted red peppers and broth mixture. Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining teaspoon sesame seeds, serve immediately. Yield 4 servings |
