Thanks to the suggestion of my fellow blogging friend, Sasha, I have a catchy title for my recipe sharing posts. Welcome to "Foodie Friday"!

Last week I mentioned the delicious pasta dish I devoured at The Cheesecake Factory. I first sampled it 3 or 4 years ago. One evening I got a hankering for it and "googled" the recipe. I wasn't able to find the exact replication of the restaurant's formula (apparently they don't share) but this is pretty darn close. Yes, the amount of ingredients seems a bit daunting but the prep process is quite fast. Also, a couple items are not exactly those you might regularly keep in your pantry but, trust me, you will discover other uses for them over and over again. (sorry, no picture this time.)

• 12 oz. linguine
• 4 T. sesame oil
• 2 large chicken breasts, cut in strips
• 1/2 c. green onions, chopped
• 1 c. finely shredded carrots
• 2 c. frozen stir fry vegies
• 3 T. minced garlic
• 1/2 T. ground ginger or 1 T. fresh
• 1/4 c. honey
• 1/4 c. creamy peanut butter
• 1/4 c. soy sauce
• 3 T. rice wine vinegar
• 1/2 T. chili garlic sauce (Asian section of supermarket)

_______________________________________________________________________________

Cook pasta according to package directions. Drain and return noodles to pot. Add 2 T. sesame oil and toss. Set aside. Heat remaining oil in heavy pot over medium high heat and throw in chicken breasts. Cook until chicken appears white. Add the green onions, carrots, frozen vegies, garlic and ginger. Saute 4 minutes. Add the honey, peanut butter, soy sauce, vinegar and chili garlic sauce. Simmer 2 minutes. Pour sauce over pasta and toss well. Garnish with bean sprouts and chopped peanuts. Makes 6-8 servings.

Enjoy!