Asian Chicken Pasta Salad
Description
Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.
Ingredients
•
8 ounces rotelle pasta
•
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
•
5 tablespoons vegetable oil
•
1 teaspoon salt, divided
•
2 carrots, sliced diagonally
•
1/2 pound fresh mushrooms, quartered
•
1/2 head broccoli, cut into florets
•
1/2 head cauliflower, broken into small florets
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1/4 cup water
•
1 bunch green onions, chopped
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2 tablespoons soy sauce
•
3 tablespoons sesame oil
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
2
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
3
Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
4
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.