Sesame Noodles with Chicken and Asparagus

Yummy Yum Yummersome! This was a super simple dish - ready in the time it takes to boil noodles and very flavorful. When I do it again, I'll go a little less on the peanut butter as I like just a hint of peanut butter more so than the full flavor of peanut butter.

Sesame Noodles with Chicken and Asparagus
Serves 4

• 2 Boneless, skinless chicken breasts, cut crosswise into 1/4 inch pieces
• 1 tablespoon Vegetable oil
• 1 pound Linguine
• 1 pound Asparagus, trimmed and cut into 1" pieces
• 1/3 cup Peanut butter
• 5 tablespoons Rice vinegar
• 1/4 cup Oyster sauce
• 2 teaspoons Chile garlic sauce
• 1 1/2 teaspoons Grated fresh ginger
• 1 1/2 tablespoons Toasted sesame oil

Bring 4 quarts water to a boil in a large pot.

Pat chicken dry with a paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1-2 minutes per side. Transfer to a plate.

Add pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.

Whisk peanut butter, vinegar, oyster sauce, chili garlic sauce, ginger, sesame oil and 1/2 cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.

Hint: With the asparagus, don't put it in too early. It really doesn't take any time too cook. I slightly over cooked it and I hate mushy asparagus.