Don't judge this recipe until you've tried it. It's absolutely wonderful! The Peanut Sauce is also excellent tossed with only cooked pasta and sesame seeds.

Check out Linda's Pasta Hints and Tips,  Pasta, Rice, and Main Dish Recipes, and Poultry Recipes.

Peanutty Pasta with Chicken

4 chicken breast halves, boneless and skinless*
4 tablespoons teriyaki or soy sauce
1 (8-ounce) package uncooked linguine pasta
1 cup fresh or frozen peas, cooked and divided
1 cup sliced carrots, cooked and divided
Peanut Sauce (see recipe below)
3 tablespoons sesame seeds (reserve 1 tablespoon for garnish)

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Grill, broil, or microwave chicken brushed with teriyaki or soy sauce. Cut chicken into strips; set aside. Prepare Peanut Sauce.

Cook pasta according to package directions; drain and return to pan. In the pasta pan, toss warm pasta, peas, carrots, Peanut Sauce, and sesame seeds together. Place on individual serving plates. Arrange chicken strips on top of pasta. Sprinkle reserved sesame seeds over the top. Serve cold or warm.

Makes 8 servings.

Peanut Sauce:
1/4 cup creamy peanut butter
1/4 cup water
1/4 cup soy sauce
1 tablespoon lemon juice
2 tablespoons honey
1/2 cup pineapple juice
1/4 teaspoon ground ginger
Hot chili oil or red (cayenne) pepper to taste

In a small saucepan over low heat, combine peanut butter, water, soy sauce, lemon juice, honey, pineapple juice, ginger, and hot chili oil or cayenne pepper; stir until well blended. Remove from heat and let cool.

Makes 4 servings.