|1 teaspoon dark sesame oil||1 1/2 tablespoons tablespoons honey|
|1 1/4 pounds chicken tenderloins, cut crosswise into 1-inch pieces||3 cups hot, cooked whole grain linguine|
|3 cups sugar snap peas or snow peas, trimmed||4 teaspoons minced green onion, optional|
|2 cups diced fresh pineapple||2 teaspoons toasted sesame seeds, optional|
|3 tablespoons low-sodium soy sauce|
Heat a large nonstick skillet over medium heat. Add oil and chicken; cook, stirring frequently, until chicken is just cooked.
Add peas; cover and cook until peas are crisp-tender, about 2 minutes.
Stir in soy sauce and honey; add pineapple.
Cook uncovered, stirring frequently, 1 minute or until mixture is glazed.
Serve on linguini; sprinkle with green onion and sesame seeds, if desired. Makes 6 servings.
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