Asian Spice Pasta with Chicken

Found this recipe in my old standby recipe box.  I couldn't remember if I actually made it before or just cut the recipe out of a the magazine and put it in the recipe box. This recipe makes a lot (8 servings)!  Leftovers for days if you are just feeding 2 people like we do. This is from Bon Appetit.  

3 tablespoons vegetable oil

6 garlic cloves, minced

3 jalapeno chilies, seeded, minced

1 1⁄2 cups canned coconut milk

1⁄3 cup creamy peanut butter

1⁄3 cup soy sauce

2 tablespoons fresh lime juice

2 tablespoons oriental sesame oil

2 tablespoons minced peeled fresh ginger

1 tablespoon honey

1 1⁄2 teaspoons hot pepper sauce (such as Tabasco)

3⁄4 cup diced red bell pepper

1⁄2 cup sliced mushrooms

1⁄2 cup chopped green onion

1 lb boneless skinless chicken breast half, cut into 1/4-inch wide strips

1 lb linguine

In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender.

 Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).

In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes.

 Add chicken and saute until cooked through, about 3 minutes. Add sauce.

Cook linguine until tender, but still firm. Drain.

Bring sauce to a simmer. Pour over pasta and toss well.