This recipe is featured in The Family Dinner Project co-founder Dr. Anne Fishel’s book, Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids. It can be served warm or cold, and works well as a make-ahead meal, so you can just pop it into the refrigerator and it will be ready to eat on a busy night.
Photo Credit: Joanne Smith/Headshots
- Preheat oven to 375 degrees. Toast sesame seeds on a cookie sheet in the oven for 5-10 minutes, until golden. Set aside.
- Brush chicken breasts with olive oil, season with salt and pepper, and roast in the oven for about 45 minutes to an hour.
- Bring two pots of water (one small and one large) to a boil. Cook snow peas in the small pot for about 2 minutes, then plunge them into cold water, cut into thin strips, and set aside.
- Cook the linguine in the large pot until al dente, about 8 minutes.
- While the linguine and chicken are cooking, whisk together the sauce ingredients. Divide the sauce into two bowls.
- When the chicken is done, shred it into bite-sized pieces and put it into one of the bowls of sauce to marinate.
- When the linguine is ready, drain and place it in a large bowl. Toss with the second bowl of sauce.
- Add the toasted sesame seeds, top with the chicken, remaining sauce, and sliced snow peas.