ASIAN PEANUT BUTTER AND SESAME SEED NOODLES

1/4 Cup sesame seeds, toasted

1/4 Cup chunky peanut butter

2 cloves garlic, minced

1 Tablespoon minced fresh ginger

5 Tablespoons soy sauce

2 Tablespoons rice vinegar

1 teaspoon Tabasco sauce

2 Tablesoons brown sugar, packed

5 Tablespoons hot water

1 1/2 pounds boneless chicken breasts

1 Tablespoon salt

1 pound box thin or angel hair spaghetti

2 Tablespoons Asian sesame oil

4 green onions (scallions), sliced thin on diagonal

1 carrot, grated

Directions:

In blender or food processor, puree 3 Tablespoons of the sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.

With machine running, add hot water, 1 Tablespoon at time, until sauce has consistency of heavy cream. Set aside.

Preheat oven broiler. Spray broiler pan top with cooking spray.

Place chicken breasts on broiler pan and broil 4 to 8 minutes, or until lightly browned. Using tongs, flip chicken over and continue to broil for an additional 6 to 8 minutes.

Transfer chicken to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside.

Bring 6 quarts water to boil in stockpot over high heat. Add salt, then pasta. Cook until tender. Drain, then rinse with cold running tap water until cool to touch, then drain again.

In a large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine.

Divide among individual bowls, sprinkle each bowl with portion of remaining 1 Tablespoon of sesame seeds, and serve.

Serves 4 to 6.