Sesame Chicken and Asparagus Pasta

(hot or cold)

This pasta deviates from the traditional Italian theme. It is a perfect way to use leftover chicken or turkey. Also consider substituting leftover cooked vegetables such as broccoli or cauliflower for the asparagus, adding them to the skillet with the chicken. Another variation is to add rinsed spinach (leaves only) to the skillet just before removing from the heat.

1 bunch (about 12 ounces) asparagus
1 pound dry short cut (penne, fusilli, radiatore, etc) pasta
3 tablespoons peanut oil
1 teaspoon sesame oil
2 garlic cloves, peeled and thinly sliced
1/4 cup sesame seeds
2 cups cubed, cooked chicken
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 green onions, white and light green parts thinly sliced
2 tablespoons chopped fresh Italian parsley
1 teaspoon sugar

Break the tough ends off the asparagus spears. Using a peeler, peel the stems of the asparagus (if using thick asparagus; otherwise proceed). Slice off the asparagus tips and halve them on a bias. Thinly slice the stem. Set aside separately.

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. During the last 5 minutes of cooking, add the asparagus stems.

Meanwhile, heat the peanut and sesame oils in a small skillet over medium heat. Add the garlic and cook until the edges just begin to brown, about 1 minute. Stir in the asparagus tips and cook, stirring often, until cooked but still firm, about 4 minutes. Add the sesame seeds and chicken and turn up the heat to medium-high; cook, tossing or stirring until the sesame seeds are fragrant and begin to brown and the chicken is warmed, about 3 minutes. Stir in soy sauce, vinegar, green onions, parsley, and sugar. Set aside.

Drain the pasta and asparagus stems and transfer to a large mixing bowl. Pour the skillet sauce over the pasta and gently stir to blend. Serve hot or cold or cover and refrigerate and serve as a cold pasta salad.

TD&N Nutrient Analysis (based on 6 servings): Calories: 492; Total Fat: 13 g; Saturated Fat: 2 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 4 g; Cholesterol: 27 mg; Sodium: 2,304 mg; Carbohydrates: 68 g; Protein: 27 g; Fiber: 4 g

TD&N Tip: Use low-sodium soy sauce to cut down on the salt content of this dish.

— Recipe by Laura Penseiro, RD