Linguine with Green Asparagus and Sesame Chicken

Ingredients

• 400 g linguine
• Salt
• 4 chicken breast fillets (about 140 g each)
• 500 g green asparagus (or Thai asparagus if preferred)
• 1 red chili pepper
• 1 Garlic clove
• 3 tbsp Sesame oil
• 200 ml coconut milk
• 1 tbsp tahini
• Lemon juice

Instructions

1. 1.

   Cook the linguine in salted water until al dente. Wash, pat dry, and slice the chicken breasts into strips. Peel the lower third of the asparagus and cut the spears into 2-3 cm pieces.

2. 2.

   Wash, deseed, and finely chop the chili pepper. Peel and finely mince the garlic. Brown the chicken strips in 2 tbsp hot oil in a pan, then remove them from the pan.

3. 3.

   In the remaining hot oil, sauté the asparagus, chili, and garlic for 1-2 minutes; stir in the tahini paste. Deglaze with coconut milk and simmer gently on low heat for about 5 minutes until almost cooked through. Add a splash of water if needed.

4. 4.

   Return the chicken strips to the pan and let them finish cooking for 2-3 minutes. Season with lemon juice and salt, then toss with the drained linguine.