Ingredients Jump to Instructions ↓

  1. 1 rotisserie chicken , skin removed

  2. 1 lb asparagus , ends removed, cut into thirds

  3. 2 red bell pepper s, cored and seeded

  4. 4 scallion s (white & green parts) sliced diagonally

  5. 2 T white sesame seed s, toasted

  6. 1 lb penne pasta Dressing

  7. 1 c vegetable oil

  8. 1/4 c good apple cider vinegar

  9. 1/2 cup soy sauce

  10. 3 T dark sesame oil

  11. 1 T honey

  12. 2 garlic cloves, minced

  13. 1 t peeled, grated fresh ginger

  14. 1 T white sesame seed s, toasted

  15. 1/2 c smooth peanut butter

  16. 4 t kosher salt

  17. 1 t freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Shred the chicken while still warm. Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Cook pasta according to package directions. Combine the shredded chicken, asparagus, peppers and pasta in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.


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