Recipe - Chinese Chicken Salad With Pasta

Three fourths pound Fettucine
12 ounce Cooked chicken or smoked
chicken
4 Scallions; thinly cut or sliced up
2 tablespoon Oriental sesame oil; (up to
3)
2 tablespoon Rice vinegar; (up to 3)
2 teaspoon Chinese chili paste with
garlic
One fourth cup Chunky peanut butter
Salt
Crushed red pepper
Spinach leaves as a bed for
salad
2 Kirby cucumbers; peeled,
seeded and grated, for
garnish
Chopped peanuts; for
garnish, and/or cilantro
leaves, optional

Boil the pasta until al dente, about 10 minutes.

While the water is coming to a boil for the pasta and the pasta itself is
cooking, cut the chicken into strips about 2 inches long and 1/4inch wide.
In the bottom of a mixing bowl combine the

scallions, sesame oil, rice vinegar, chili paste and peanut butter. Whisk
until smooth and season

with salt and crushed red pepper. Add more of any ingredient to make it
taste as you wish.

Add the chicken. When the pasta is done, drain and rinse it under cold
water to stop the cooking process and pat dry. Add the pasta to the bowl,
toss the ingredients together and adjust the seasoning.

Transfer the salad to a platter lined with spinach leaves (dressed or not
as you wish with a vinaigrette or favorite salad dressing). Garnish with
cucumbers, peanuts or cilantro.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC format by Gail Shermeyer 4paws@netrax.net

Recipe by: MONDAY TO FRIDAY SHOW #MF6710 Posted to MCRecipe Digest V1 #728
by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997