Happy Monday everyone! I really have no news to report today. I do, however, want to get you the recipe for this absolutely delicious SESAME SEED CHICKEN PASTA! This pasta is a long time favorite. My mom got the original recipe from her bestie, Sandra, and just changed a few things (i.e honey instead of sugar, that sort of thing). This was my one request from my mom after Scout was born!

*I decided after making it yesterday that you really should double the sauce. Just do it in a large mason jar and shake it well, then pour half on the pasta. keep the other half if come dinnertime (or leftover time) it seems the slightest bit dry, you can add more sauce. or, use the extra as a fun new salad dressing or chicken marinade on an upcoming dish. I’m thinking marinating chicken in it for a stir fry later in the week would be awesome. It’s always a major win when you can put the effort in once and get two meals out of it! OK, without further ado, here’s the recipe.

SESAME CHICKEN PASTA

FEEDS: 4-6 as a meal, around 10 as a side at a potluck. I think if you are bringing it to contribute to an Easter meal along with lots of other offerings, you don’t necessarily need to double it. 

YOU WILL NEED:

• 1 box whole-wheat rotini OR 1 bag egg noodles
• 2 tbs sesame seeds
• 1/2 c EVOO, divided
• 1/3 c soy sauce
• 2 Tbs honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/3 c white wine vinegar
• approx. 3 c chopped chicken (I do 2 breasts and shred them; *see note below on cooking methods)
• a few huge handfuls of torn spinach (we served ours over arugula instead)

TO MAKE:

1. Cook pasta in a large pot of boiling salted water until barely tender tender. Drain and rinse in cold water
2. In a small frying pan, combine sesame seeds and 1/4 cup of the EVOO. Cook over medium-low heat, stirring until seeds are golden (approx 2 mins-watch closely! they burn FAST!)
3. Combine sesame seeds, remaining 1/4 c EVOO, soy sauce, vinegar, honey, S&P and stir well to combine.
4. Pour over the cooked pasta.
5. Add chicken, toss.
6. Add spinach and toss gently until combined.
7. Cover and chill (or just let it sit on the counter). It gets better the longer it sits.

NOTES:

1. A note on cooking the chicken:
   1. Use a rotisserie chicken
   2. Cook the chicken in the crock pot with a small amount of this dressing then shred it. Doing it this way leaves the chicken extra juicy and flavorful and I can simply “set it and forget it” for four hours on LOW. I pour the shredded chicken along with the juice in the crock pot onto the pasta and stir. I then added as much dressing as I felt like it needed.
   3. Cube the chicken, stick it in a bag with the marinade, then pour the whole thing into the wok and cook in the juice, then pour the entire pan over the cooked pasta.
2. This is doubles beautifully and is perfect for a picnic or potluck.
3. I am also adding this under the meatless category because the flavor is so amazing you could easily leave out the chicken and add almonds. I have done this before for a picnic lunch and it was amazing.