SESAME CHICKEN SAUCE
This is restaurant-quality sesame chicken sauce. Better than most take-out Chinese! Serve over fried rice or lo mein noodles.
Provided by Nick Harris
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
- Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 24.9 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 383 mg, Sugar 20.4 g
SESAME CHICKEN WITH SPICY DIPPING SAUCE
Steps:
- In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
- Preheat the oven to 400 degrees F.
- Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
- To assemble:
- Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
- Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
- Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
- Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
SESAME ENCRUSTED CHICKEN BREASTS WITH GINGER-SOY SAUCE
Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!
Provided by Sharon123
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
- Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
- For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
- If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
- Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!
SESAME CHICKEN WITH HONEY SAUCE
Between working and raising three children, we don't have much time on our hands. These crunchy chicken bites can be prepared in a hurry for a super snack or light dinner.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine bread crumbs and sesame seeds; set aside. In a small bowl, combine the mayonnaise, onion and mustard. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. , Place on a greased baking sheet. Bake at 425° for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 414 calories, Fat 30g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 22g protein.
SESAME CHICKEN WITH CREAMY SATAY SAUCE
These exotic skewers are surprisingly simple to make but taste like they came from an Asian restaurant. Before grilling, marinate the chicken strips in a sesame salad dressing. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once., Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.
Nutrition Facts : Calories 356 calories, Fat 22g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.
SESAME CHICKEN SATE WITH PEANUT SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 18 appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
- Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.
~ SESAME CHICKEN W/ HONEY MUSTARD SAUCE ~
My kids love these tenders, I hope you do as well...I just love the crunch of the sesame seeds, and the baking of them, just brings out the flavor of the seeds...the sauce is delicious as well, and goes wonderfully with these tenders. I also like that they're baked not fried. Serve em up for your next party as well! Enjoy!
Provided by Cassie *
Categories Other Snacks
Time 35m
Number Of Ingredients 12
Steps:
- 1. Make sauce and refrigerate until chicken is done. Blend 1 cup mayonnaise with honey and Dijon mustard. Cover and refrigerate...this dip is good with any chicken tender recipe...or whatever you enjoy dipped in this type of sauce.
- 2. Preheat oven to 425 degree F. In a medium sized bowl, mix well, 1/2 cup mayonnaise, onion, dry mustard, paprika and garlic salt.
- 3. Add chicken and toss to coat well.
- 4. In a shallow dish, I use a pie plate or bowl, add bread crumbs and sesame seed, toss to combine.
- 5. Lightly spray a baking sheet with non stick cooking spray. Roll chicken pieces into the crumb mixture to coat. Place on baking sheet, in a single layer.
- 6. Bake for 10 - 12 minutes, then flip to other side and cook until golden or desired crispiness.
- 7. Serve with sauce and enjoy!
GRILLED CHICKEN WITH SESAME GINGER SAUCE
Delicious but low-calorie chicken recipe, this originated from Eating Well. Sesame Ginger Sauce can also be used to top fish, tofu, or vegetables.
Provided by Cyn2938
Categories Chicken Breast
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make marinade: Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic zipper bag.
- Add chicken and seal bag.
- Refrigerate a minimum of 2 hours or overnight.
- To make Sesame Ginger Sauce: Heat oil in a small saucepan over medium heat.
- Add ginger and sugar and a small amount of the water.
- Cook until softened.
- Remove from heat, add remaining ingredients.
- Cover and refrigerate for a minimum of 2 hours or overnight.
- Prior to serving, strain sauce (to remove minced ginger) and reheat.
- Remove chicken from marinade and grill until no longer pink in center, about 5 min per side.
- Thinly slice chicken and top with 1 tablespoon Sesame Ginger Sauce.
Nutrition Facts : Calories 211.8, Fat 8.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 1479.6, Carbohydrate 5, Fiber 0.5, Sugar 2.2, Protein 27.8
EASY SESAME CHICKEN WITH APRICOT SAUCE
So easy and good! For lunch the next day, combine the leftover sauce with four parts vinegar (rice or white wine or whatever you have) and one part oil (sesame or whatever you have) for salad dressing. Pour over your favorite greens, sliced leftover chicken and chopped veggies for a delicious Asian salad!
Provided by FLKeysJen
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first six ingredients in a bowl.
- Beat the eggs with the water and soy sauce in another bowl.
- Dip the chicken into the egg mixture, then coat with the bread crumb mixture.
- Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through.
- Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.
SESAME PECAN CHICKEN TENDERS WITH APRICOT DIPPING SAUCE
Make and share this Sesame Pecan Chicken Tenders with Apricot Dipping Sauce recipe from Food.com.
Provided by Kim127
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.
- Beat the egg whites in a small bowl until frothy and set aside.
- Combine the sesame seeds and pecans in a small bowl and set aside.
- Dip the chicken strips in to the egg whites and then the nut mixture.
- Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.
- Drain on paper towels.
- Serve chicken with dipping sauce.
SESAME CHICKEN WITH MUSTARD SAUCE
For variety, you can make a cracker-crumb coating for my chicken...substitute turkey for chicken...or grill it instead of baking it. I've even served the chicken in strips with a sauce so it becomes a fun finger food for dipping. -Wanda White, Antioch, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.
Nutrition Facts :
HONEY-ORANGE CHICKEN WITH SESAME SAUCE
This is from the June 2008 issue of Redbook magazine. We like to have this with jasmine rice and steamed veggies.
Provided by Robin in Kansas
Categories Chicken Breast
Time 51m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine juice, honey, ginger, garlic, zest, salt and pepper in a bowl.
- Add chicken, stir to coat.
- Cover and refrigerate for 30 minutes minimum.
- Heat a large skillet over med. heat until hot.
- add vegetable oil and swirl to coat.
- Lift chicken from marinade and let excess drip back into the bowl.
- When oil is hot, add chicken and cook over med heat 3 min per side, or until golden brown.
- Add reserved marinade to skillet and boil over med-high heat, turning chicken once or twice, 3-5 min, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame iol into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
Nutrition Facts : Calories 265, Fat 4.4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 660, Carbohydrate 28.8, Fiber 0.4, Sugar 27.1, Protein 27.9
CRISPY CHICKEN WITH LEMON-SESAME BBQ SAUCE
Steps:
- Strip the skin from the chicken thighs and season lightly with Creole seasoning. Toss them around in some flour, knocking off any excess. Pour 1/4 inch of peanut oil in a heavy skillet and fire it up over medium-high heat til it's hot but not smoking. Fry the thighs til golden and cooked through, about 20 minutes. Flip them once after 10 minutes.
- Get busy making the sauce while the chicken's cooking. Slap a small saucepan on the stove and add the peanut oil. Heat the oil over medium heat, and add the garlic, ginger, and jalapeños. Cook til the veggies are soft, then add the soy sauce, lemon zest, lemon juice, honey, sesame oil, and Mutha Sauce. Simmer for 5 minutes. Push the sauce off the direct heat, but keep it warm.
- Check the chicken, and once it's done, take it out of the oil and let it drain briefly. Dip each piece in the sauce and arrange on a platter. Sprinkle the toasted sesame seeds over the chicken, and serve with any sauce that's left.
CHICKEN IN RED SESAME SEED SAUCE: PIPIAN ROJO DEL NORTE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Stem and seed the chiles, reserving 1 tablespoon of the seeds, or more to taste.
- Toast the chiles in a large cast iron skillet over high heat. Transfer the chiles to a bowl, cover with hot tap water, and soak for 20 minutes. Drain.
- Meanwhile, toast the chile seeds in the skillet. In a clean coffee or spice grinder, finely grind the chile seeds, sesame seeds, peppercorns, cloves, and cinnamon.
- In a blender, combine the chiles, ground spices, 1/2 cup chicken broth, and garlic and blend.
- Heat the lard in a saucepan over medium-high heat. Pour in the blended sauce and cook, stirring and scraping the bottom, until somewhat reduced, about 10 minutes. Add the remaining 3 cups chicken broth, bring to a boil, lower the heat and simmer until thickened, about 20 minutes more. Season with salt and pepper. (The sauce may be prepared up to 3 days ahead and stored in the refrigerator.)
- Preheat a grill or grill pan. Lightly brush the chicken with oil and season with salt and pepper. Grill the chicken, turning to make cross-hatched marks, until just cooked through, about 12 minutes. Transfer the chicken to a platter and let rest for 5 minutes.
- Slice the chicken and transfer to a platter.
- Reheat the sauce and stir in the avocado leaf. Ladle the sauce over the chicken, sprinkle with sesame seeds, and garnish with herb leaves. Serve with corn tortillas.
- Serving Suggestion: Warm corn tortillas.
SESAME CHICKEN WITH DIPPING SAUCE
Make and share this Sesame Chicken With Dipping Sauce recipe from Food.com.
Provided by BurtonFanatic
Categories Chicken Breast
Time 40m
Yield 6 Dozen, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
- Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
- Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
- Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
- Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
- Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
- Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.
Nutrition Facts : Calories 522.5, Fat 16, SaturatedFat 2.5, Cholesterol 96.8, Sodium 1302.8, Carbohydrate 55.2, Fiber 3.8, Sugar 30.7, Protein 41.1
SESAME CHICKEN WITH LEMON SAUCE
Chicken in a simple sesame-lemon sauce. Using a lower sodium chicken broth, the dish can be healthy as well. Serve over a bed of hot cooked rice.
Provided by MTpockets
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and pat dry chicken breasts with paper towels.
- Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
- Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
- Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
- Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
- Pour sauce over chicken and serve immediately.
- (If serving over rice, place chicken over rice before topping with sauce).
Nutrition Facts : Calories 438.2, Fat 19.3, SaturatedFat 3.2, Cholesterol 136.9, Sodium 181.9, Carbohydrate 6.9, Fiber 1.3, Sugar 0.8, Protein 57.4
GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE
My own adaptation of Mirj's Garlic Chicken Breasts in Balsamic Vinegar (#15507) for those that like a little less of the vinegar flavor and a little more spice.
Provided by Malriah
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken breasts in flour.
- Shake off excess.
- In a large skillet, heat oil over medium high heat.
- Add chicken and cook for 3 to 4 minutes.
- Add garlic.
- Flip chicken and continue cooking 3 to 4 minutes.
- Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
- Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
- In small bowl combine water and cornstarch, stirring until smooth.
- Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
- Remove from heat and let stand for 5 minutes before serving.
- Serve over rice.
SESAME CHICKEN WITH CREAM SAUCE
Make and share this Sesame Chicken With Cream Sauce recipe from Food.com.
Provided by Kaccy G.
Categories Chicken Breast
Time 30m
Yield 1-3 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).
- Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
- Cook for 8 minutes more or until chicken is white in appearance and firm to the touch.
- Sprinkle with lemon juice and sesame seeds.
- Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce.
- Cream Sauce:.
- Combine ingredients in blender or food processor and mix together for 15 seconds.
- Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat.
- Sauce may be stored for up to 3 days.
- When reheating, add 6 tablespoons whipping cream and stir completely before serving.
Nutrition Facts : Calories 1675.7, Fat 120.5, SaturatedFat 59.5, Cholesterol 408.3, Sodium 32700.8, Carbohydrate 53.7, Fiber 11.4, Sugar 11.3, Protein 109.6
SESAME CHICKEN WITH LEMON SAUCE
If you like lemons or lemon flavored foods you will love this. It is always a big hit. I do not mix everything together at once since I have very picky eaters at home. Instead, I place the chicken, linguine, and sauce all in separate bowls and allow everyone to mix their own amount of elements together.
Provided by Samantha Bideau
Categories Chicken
Number Of Ingredients 26
Steps:
- 1. SESAME FLOUR: Place sesame seeds and cornmeal in a blender and thoroughly.
- 2. Place mixture in a plastic container with a tight fitting lid. Add flour, salt, and pepper. Shake until well combined.
- 3. LEMON CREAM SAUCE: In a skillet, set over medium-high heat, melt butter. Add onion and cook until softened with light-brown edges, about 5 minutes.
- 4. Add garlic, salt, pepper and chicken stock. Cook 1 minute more. Remove from heat and allow to cool about 10 minutes.
- 5. Stir in wine, lemon juice, milk and cream. Mixture will curdle slightly, but the text will improve when the sauce is reheated.
- 6. SESAME CHICKEN: Boil linguine according to package directions. Toss with olive oil and set aside.
- 7. Pour sesame flour into a baking pan. in a small bowl beat egg with fork until the yolk is thoroughly mixed. Dip chicken breasts into egg then roll in flour mixture. Discard any remaining egg or flour mixture.
- 8. Meanwhile, heat enough oil to float the chicken pieces to about 375* in a pot with high sides. Drop chicken into oil and cook about 5 minutes until coating is crispy and lightly browned. Remove from oil and set aside.
- 9. Pour lemon cream sauce into a wide saute pan. Place over medium heat, and add broccoli. Bring to a boil and allow to bubble 1-2 minutes. Remove from heat and toss with linguine, chicken and cheese.
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