Sesame Noodles with Shredded Chicken

Sesame Noodles with Shredded Chicken (Adapted from CI)

1/4 cup creamy peanut butter
3 tablespoons sesame seeds, toasted
2 garlic cloves, minced
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cayenne pepper sauce
2 tablespoons packed brown sugar
4 to 5 tablespoons hot water
1 1/2 pounds boneless, skinless chicken breasts
salt and fresh ground black pepper
12 ounces dry whole-wheat spaghetti
1 1/2 tablespoons toasted sesame oil
4 scallions, thinly sliced
1/2 cup shredded carrot
1/3 cup chopped peanuts
black sesame seeds, for topping

In a food processor, add peanut butter, toasted sesame seeds, garlic, ginger, soy sauce, vinegar, cayenne pepper sauce and sugar - process until smooth, about 1 minute. While running, add enough hot water, 1 tablespoon at a time, until the mixture thins out and is about as thick as heavy cream.

Preheat broiler with oven rack about 6" from the top. Season chicken breasts lightly with salt and fresh ground black pepper - place chicken on a baking pan coated with cooking spray. Place under the broiler and cook until chicken is lightly browned, about 4 to 8 minutes. Turn chicken over and continue to cook until the chicken is cooked through and reads about 160 degrees on instant-read thermometer, about 4 to 8 minutes more, depending on thickness. Remove from the oven and place chicken on a plate to rest for 5 minutes. Shred chicken when cool enough to handle.

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain and rinse noodles briefly with cold water to cool down - drain well.

In a large bowl, add noodles and toss with sesame oil. Add shredded chicken, scallions, carrot, and peanut sauce, tossing well to combine. Once plated, top each serving with a portion of the chopped peanuts and black sesame seeds, if desired.

Makes about 6 servings.

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