Spicy Asian-Style Pasta

I don’t know if I would say it was “spicy” but it was definitely good.

I lb. linguine, broken in half

2 chicken breasts, cooked and cut into bite-size pieces

4 T oriental sesame oil
3 T honey
3 T soy sauce
3 T balsamic vinegar
1/4 tspn. cayenne pepper

1 T olive oil
1 red bell peppers
2 c. snow peas
1/2 large red onion
1/2 c. chopped fresh basil

Cook pasta according to directions on the box. Drain and set aside.

Whisk sesame oil, honey, soy sauce, vinegar and cayenne pepper in a small bowl. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add bell peppers, onion and snow peas. Saute about 5 minutes or until veggies are crisp, but tender. Add basil to skillet.

Divide pasta between four bowls. Divide veggies in the same way and spoon on top of pasta. Divide chicken and spoon on top of veggies. Evenly divide sauce between bowls, toss and serve.

Did I change anything? The original recipe called for three bell peppers. I like bell peppers as much as the next person, but that seems like a whole lotta bell peppers. I cut down on the snow peas and the red onion, too. There were still PLENTY of veggies to go around. I also added the chicken so it could be a meal instead of a side salad.

What did the family think? Hubby said he really, really, really liked it. Our oldest was literally slurping up the noodles. They both loved the sauce that went into this. Well, the youngest ate the chicken and acted like he might die when he ate a noodle tainted with the sauce. He is a pasta purest…red sauce only with that boy’s pasta.

adapted from a recipe from Bon Appetit

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