Boil the pasta until al dente, about 10 minutes. While the water is coming to a boil for the pasta and the pasta itself is cooking, cut the chicken into strips about 2 inches long and 1/4-inch wide. In the bottom of a mixing bowl combine the scallions, sesame oil, rice vinegar, chili paste and peanut butter. Whisk until smooth and season with salt and crushed red pepper. Add more of any ingredient to make it taste as you wish. Add the chicken. When the pasta is done, drain and rinse it under cold water to stop the cooking process and pat dry. Add the pasta to the bowl, toss the ingredients together and adjust the seasoning. Transfer the salad to a platter lined with spinach leaves (dressed or not as you wish with a vinaigrette or favorite salad dressing). Garnish with cucumbers, peanuts or cilantro. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer <firstname.lastname@example.org> Recipe by: MONDAY TO FRIDAY SHOW #MF6710 Posted to MC-Recipe Digest V1 #728 by email@example.com (Shermeyer-Gail) on Aug 08, 1997
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 352.5mg||9 %|
|Total Carbohydrate 69.7g||20 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 59.3g|
|Protein 9.6g||14 %|
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Calories per serving: 383
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