To make the Chicken:
1 1/2 cups Chicken or Vegetable broth
2 green onions including green tops, sliced (Use an extra one for decor if you have it)
3-4 boneless skinless chicken breasts, diced into chunks
1 tablespoon fresh ginger, peeled
4 cloves garlic, peeled
2 tablespoons tahini, (the bottled sauce which was purchased for the Kale Salad, we need to use it up!)
1 tablespoon sesame oil
2 tablespoons sugar
1 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes (less if you prefer not to have it spicy)
3 tablespoons soy sauce
3/4 box of Jovial wheat free pasta, or brand of your choice (This brand has great consistency)
Toasted Sesame Seeds and extra green onions (Optional)
1) Boil a pot of water to cook the pasta until just done according to directions on the box. Drain.
2) Meanwhile, In a separate pot place all but three tablespoons of the chicken broth, green onions and chicken in and bring to a boil. Cook until chicken is just done, 6-8 minutes (depending on how big of chunks you cut your chicken). Take the chicken out of the chicken broth to cool while you make the sauce.
3) Place all the sauce ingredients listed above along with the leftover 3 tablespoons of chicken broth into a high power mixer. Blend until no lumps appear.
4) To Serve, place pasta in individual bowls, shred the chicken over top (evenly distributing among the bowls), and pour the sauce over each bowl as well, dust with toasted sesame seeds . Serve with salt and pepper at the table!