INGREDIENTS

INSTRUCTIONS

Bring a large pot of water to boil for the spaghetti. In a medium saucepan,
place the chicken breasts and the pinch of salt with water to cover. Bring
the chicken to a boil over high heat. Lower the heat and simmer the
chicken, covered, until it is cooked through. The meat should be completely
white. Let it cool in the broth. Meanwhile, put the sesame seeds in a small
frying pan and toast over medium heat. Don't let them burn! Once they are
golden, remove seeds from the heat. Peel the garlic cloves and put them in
a blender with the vinegar, peanut butter, chicken broth and soy sauce.
Puree the mixture. If the dressing is too thick, thin it with a little
broth. Cook the snow peas according to the package directions. Don't
overcook -- you want them to be crunchy and bright green. Rinse them under
cold water. Cook the spaghetti according to package directions. Drain and
rinse in cold water. When the chicken is cool, cut it into small pieces.
Wash and chop the green onions, including some of the green part. Peel and
dice the cucumber. In a large seerving bowl, toss the spaghetti with the
peanut dressing. Add the chicken and the snow peas and mix well. Sprinkle
the green onions. cucumber and sesame seeds on top for a garnish
NOTES : You can make this a day ahead.  It is delicious hot, cold, or at
room temperature.
Recipe by: Sacramento Bee 7/23/97
Posted to recipelu-digest Volume 01 Number 544 by Crane Walden
<cranew@foothill.net> on Jan 17, 1998

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