Cook linguine according to package directions; drain, rinse under cold water and set aside in large mixing bowl.

Put garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor, chop for one minute.  With the processor still on, slowly add the sesame and hot chili oils through the feed tube and process until well blended.

Cut chicken into bite-sized pieces and toss with linguine. Add sauce and half the sesame seeds and toss to coat.

Blanch pea pods in saucepan of boiling water for 30 seconds, drain, rinse under cold water and pat dry.

Place linguine-chicken mixture in large flat serving bowl and arrange pea pods on top.

Sprinkle with scallions and remaining sesame seeds. Serve at room temperature.