Chicken on Linguine w/Spicy Asian-Style Sauce

Chicken on Linguine w/Spicy Asian-Style Sauce
 
 Categories: Chicken, Linguine, Spicy
 
 3 tablespoons of Vegetable Oil
 6 Garlic cloves, minced
 3 Jalapeno chilies, seeded and minced
 1 1/2 cups of unsweetened coconut milk
 1/3 cup of smooth peanut butter
 1/3 cup of soy sauce
 2 tablespoons of fresh lime juice
 2 tablespoons of sesame oil
 2 tablespoons of minced, peeled fresh ginger
 1 tablespoon of honey
 1 1/2 teaspoons of Tabasco sauce
 3/4 cup of diced red bell pepper
 1/2 cup of sliced mushrooms
 1/2 cup of chopped green onions
 1 pound of skinless, boneless chicken Breast halves, cut into 1/4  inch wide strips
 1 pound of Linguine

Instructions:

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add garlic and jalapenos; sauté until tender but not brown, about 3 minutes. 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 minutes. Add the skinless, boneless chicken and cook until done. (About 5 minutes.) 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. Serving size 4

Posted to MM-Recipes Digest V3 #287 Date: Sun, 20 Oct 96 03:11:35 UT From: "Deborah K?hnen" <DEBKUHNEN@msn.com>