• Prep Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 5

Sesame Chicken Asparagus Pasta with Creamy Peanut Sauce

  • Recipe Submitted by on

 Ingredients List

  • Pasta, Chicken and Extras:
  • 8 ounces linquine, thin spaghetti or regular spaghetti (whole wheat works great)
  • 3 cups diced, cooked chicken (rotisserie chicken meat works great here as well as this simple skillet method for quick, shredded chicken)
  • 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces
  • 1/4 cup sesame seeds, toasted (optional but adds great flavor)
  • 3 green onions, chopped
  • 1/2 English cucumber, diced
  • 1 cup halved cherry tomatoes
  • Chopped fresh cilantro, to taste
  • Peanut Sauce:
  • 3 cloves garlic, minced
  • 1 tablespoon red wine or rice vinegar
  • 1 tablespoon brown sugar or honey
  • 6 tablespoons chunky or smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • Hot sauce (like sriracha, to taste)
  • 3 tablespoons sesame oil
  • 1 tablespoon olive oil
  • Pinch of black pepper


In a large pot of salted, boiling water, cook the linguine according to package directions. During the last two minutes of cooking time, add the asparagus pieces. Drain the pasta and asparagus together in a colander.
While the pasta cooks, make the sauce by combining the garlic, vinegar, brown sugar, peanut butter, soy sauce, and hot sauce in a blender or food processor. Blend until well-combined. With the blender or food processor running, drizzle in the sesame and olive oil and process until blended and smooth. Season to taste with salt and pepper, if needed. Set aside.
Transfer the pasta and asparagus to a large serving bowl. Add the chicken. Pour the sauce over the top along with two tablespoons of the sesame seeds. Toss to combine so the ingredients are coated with the sauce.
Top the pasta dish with the green onions, cucumbers, cherry tomatoes, cilantro and sprinkle with the remaining sesame seeds. Serve immediately.

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