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Thai Chicken Pasta in SunButter Sauce

Ingredients

• 3 1/2 T SunButter^®
• 3 T brewed tea
• 3 T rice vinegar
• 2 T soy sauce
• 2 t chili oil
• 1 T fresh ginger, finely grated
• 1 t honey
• 1/2 t sesame oil
• 2/3 cup chopped green onion
• 2/3 cup shredded carrot
• 1 cup fresh bean sprouts
• 1/2 t fresh lemon grass
• 2 T sunflower kernel
• 1 lb. chicken breast, cut into thin strips
• 8 oz. angel hair pasta
• 1/2 cup fresh cilantro, chopped
• Cayenne pepper
• Salt

Directions

Combine first eight ingredients in a blender (SunButter^® to sesame oil) and process until smooth; set aside. Cook pasta according to directions. While the pasta is cooking, season raw chicken with cayenne and salt; sauté in 2 T cooking oil until done, about 7 minutes. Remove chicken and sauté lemon grass in 1 T cooking oil in same pan for about 30 seconds. Add pasta, chicken, carrot, green onion and cilantro. Pour SunButter^® sauce over pasta mixture and mix well. Warm mixture in pan, but do not continue to cook. Right before serving stir in sunflower kernel and top with fresh bean sprouts.

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