Recipe - Chicken On Pasta With Spicy Asian-Style Sauce

3 tablespoon Vegetable Oil
6 Garlic cloves, minced
3 Jalapeno chilies, seeded and
Minced
1 One half cup Unsweetened coconut milk
1/3 cup Smooth peanut butter
1/3 cup Soy sauce
2 tablespoon Fresh lime juice
2 tablespoon Sesame oil
2 tablespoon Minced, peeled fresh ginger
1 tablespoon Honey
1 One half teaspoon Tabasco sauce
Three fourths cup Diced red bell pepper
One half cup Sliced mushrooms
One half cup Chopped green onions
1 pound Skinless, boneless chicken
Breast halves, cut into 1/4
Inch wide strips
1 pound 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
mediumhigh 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.
Posted to MMRecipes Digest V3 #287

Date: Sun, 20 Oct 96 03:11:35 UT

From: "Deborah Kühnen" DEBKUHNEN@msn.com