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  Chicken on pasta with spicy asian-style sauce
 
Yield: 4 Servings
 
3 tb Vegetable Oil      6 Garlic cloves minced
3 Jalapeno chilies seeded and Minced      1 1/2 c Unsweetened coconut milk
1/3 c Smooth peanut butter      1/3 c Soy sauce
2 tb Fresh lime juice      2 tb Sesame oil
2 tb Minced peeled fresh ginger      1 tb Honey
1 1/2 ts Tabasco sauce      3/4 c Diced red bell pepper
1/2 c Sliced mushrooms      1/2 c Chopped green onions
1 lb Skinless
 boneless chicken Breast halves cut into 1/4 Inch wide strips 1 lb Linguine 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.

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