LINGUINE WITH CHILI PESTO

24 portions (1-1/2 cups)


30 cloves	Garlic
1-1/2 cups	Thai basil
1 cup	Thai chilies OR jalapenos, chopped
2 tsp	Kosher salt
1/2 cup	Olive oil
3 lbs	Linguine
1-1/2 cups	Chicken or vegetable stock
1/2 cup	Wesson® Canola Fry Oil
1 cup	Onion, thinly sliced
4-1/2 lbs	Ground chicken
2 cups	Angela Mia® Crushed Tomatoes
1/2 cup	Oyster sauce
1/2 cup	Fish sauce
2 cups	Angela Mia® Crushed Tomatoes
4-1/2 cups	Hunt's® Tomato Sauce
1/2 cup	Sugar
1/2 cup	Cilantro, chopped
1-1/2 cups	La Choy® Rice Noodles

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Place garlic, basil, chilies and salt in bowl of food processor. Pulse until coarsely chopped. With machine running, slowly drizzle in olive oil. Set pesto aside.
Step 2

Cook linguine in salted water, drain and toss with stock. Keep warm.
Step 3

Heat Wesson® Canola Fry Oil in large skillet. Add onion and chicken and stir-fry 3-4 minutes until cooked through. Add Angela Mia® Crushed Tomatoes and cook 2 minutes. Add oyster sauce, fish sauce, Hunt's® Tomato Sauce and sugar. Cook until heated through to blend flavors. Add chopped cilantro.
Step 4

Combine chicken tomato sauce with linguine. Add 1/2 cup pesto, toss gently and garnish each serving with 1 tablespoon rice noodles. Serve remaining pesto separately, if desired.