From: Kitchen/pastry chef Laura Heinlein, Grand Central Baking Co., Seattle. This recipe won first prize/salad category in the recent Peanut Advisory Board Chefs' Recipe Contest. Yield: 24 servings. 3 lb. chicken breast, boneless, skinless as needed, water to cover PASTA: 2 gallons water 1/4 cup kosher salt 3/4 lb. linguini, dry 3/4 Tbsp. peanut oil BON BON SAUCE (YIELDS 5 CUPS): 1/4 cup ginger, fresh, minced 1/4 cup garlic, fresh, minced 1 1/4 Tbsp. white pepper, ground 1 1/4 Tbsp. ...

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