Ingredients

The following ingredients have 8 Servings
  • 2 lb boneless skinless chicken breasts
  • Marinade:
  • 1/2 cup prepared Asian Toasted Sesame salad dressing
  • 1/4 cup soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp chopped cilantro
  • 3 cloves garlic (minced)
  • Pasta Ingredients:
  • 1 lb fettuccine (cooked to al dente)
  • 1 1/4 cup Asian Toasted Sesame salad dressing
  • 2/3 cup creamy peanut butter
  • 2 Tbsp rice wine vinegar
  • 2 tsp toasted sesame seeds (plus additional for garnishing)
  • 2 tsp red pepper flakes (adjust to taste )
  • 1 small red pepper (seeds removed & thinly sliced)
  • 4 green onions (thinly sliced)
  • 12 oz sugar snap peas (steamed crisp tender)
  • 1/4 cup chopped cilantro
  • garlic salt and black pepper (may adjust to taste)
  • 1/4 cup peanuts (roughly chopped)

Instruction

  • Mix together marinade ingredients. Pour over chicken in a one gallon plastic storage bag. Marinate for at least 4 hours or, overnight.
  • To prepare the chicken: Heat a gas grill to medium-high. Oil the grill grates.
  • Grill the chicken 5 minutes per side depending on the thickness of the chicken. Cook until the juices run clear. Rest on a platter for 5 minutes then slice into strips.
  • Meanwhile, cook pasta in salted water per the package instructions until al dente. Drain well.
  • In a large mixing bowl, whisk together toasted sesame dressing, peanut butter, rice wine vinegar, sesame seeds and red pepper flakes. Add drained pasta. Mix well.
  • To the pasta add chicken, red pepper, green onion, sugar snap peas and cilantro. Stir well. Taste and adjust garlic salt and may add black pepper, to your taste.
  • Garnish with chopped peanuts and toasted sesame seeds.
  • Serve warm, room temperature or chilled. Store leftovers chilled.