8 oz. linguine
3 cloves garlic, minced
1 tbsp. red wine vinegar
1 tbsp. brown sugar
6 tbsp. chunky peanut butter
1/4 c. soy sauce
6 tbsp. sesame oil
3 tbsp. hot chili oil
2 boneless, skinless cooked chicken breast halves
5 tbsp. toasted sesame seeds
3 scallions, white bulb and 3" green, cut into 2" julienne
1 lg. cucumber, halved, seeded & diced

1. Cook linguine. Drain, rinse and set aside in large bowl.

2. Place garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor. Process for 1 minute. With motor running, slowly add oils through the feed tube and process until well blended.

3. Shred chicken into 2" julienne and toss with linguine. Add the sauce and 4 tablespoons of the sesame seeds. Toss to coat well.

4. Place linguine and chicken in large, flat serving bowl and arrange scallions and cucumbers on top. Sprinkle with remaining sesame seeds. Serve at room temperature. Makes 6 portions.